The Ribbon-Cutting: Gluten Free, Vegan Strawberry Muffins

First blog post… and away we go! I am so excited to share a recipe I crafted for my debut post!

Recently at a family dinner my aunt-in-law had made strawberry cupcakes. They were slightly pink and had little bits of strawberry in them and looked so yummy! However, they contained some of my allergens so I could only gaze at them admiringly. So I am thrilled that I have created my own version that is completely "Meghan-friendly"!

These babies are vegan and free of gluten, wheat, refined sugar, nuts, corn and soy (just beggin’ allergy prone girls and guys to give them a try!). These fruity treats are not too sweet, yet light and dainty and are a perfect companion to your morning tea. I prefer to eat them fresh out of the oven while they're still warm!

Strawberry Muffins

1 ¾ Bob’s Red Mill Gluten Free Flour
1 tsp Baking Soda
1/4 tsp Xantham Gum
1/2 cup Canola Oil
1/3 cup Agave Nectar
1 tbs Apple Cider Vinegar
1 tsp Vanilla
1 ½ tsp Ener-G Egg Substitute
2 tbs Warm water
15 Whole Strawberries

Pre-heat oven to 350 degrees.

1. Combine flour, baking soda and xantham gum in a mixing bowl.
2. Combine oil, agave nectar, vinegar and vanilla in a separate bowl.
3. Mix the egg substitute with the warm water and add to wet ingredients.
4. Puree the strawberries in a blender or food processor and add to wet ingredients.
5. Add all the wet ingredients to the dry and stir to combine or use a mixer on medium speed.
6. Fill a standard 12 cup muffin tin with batter.
7. Bake on center rack for 15 minutes, rotating 180 degrees halfway through.
8. Muffins will be slightly golden and a cake tester will come out clean when they are done.

Enjoy!!