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Vegan Strawberry Oat Muffins

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Level: Easy

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Description

This Strawberry Oat Muffins recipe is 100% vegan, gluten-free, sugar-free, and dairy-free.

Ingredients

  • 3 teaspoons Ground Flax Seeds
  • 9 teaspoons Water
  • 125 grams Ground Oats
  • 5 Tablespoons Proso Millet Flour
  • 3 Tablespoons Coconut Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Ground Clove
  • 1-½ teaspoon Coconut Oil
  • 5 Tablespoons Agave Syrup
  • 250 milliliters Non-dairy Milk
  • 166 grams Chopped Fresh Strawberries

Preparation

Preheat oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan, grease it with coconut oil or other vegetable oil). Set aside.

Whisk ground flaxseeds and water in a small bowl. Set aside for about 5 minutes.

Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined. Add all dry ingredients, flax egg, coconut oil, maple syrup (or honey), and half of the nondairy milk into a blender or food processor and blend. Pause every 30 seconds to add the remaining amount of the non-dairy milk (about 1 tablespoon at a time) until you get a sticky dough.

Transfer the mixture in a large mixing bowl. Add chopped strawberries and gently stir until combined.

Dump the mixture into silicone pan and fill each cup 3/4 full. Bake for 25–30 minutes. Check with a toothpick—if it comes out clean, then muffins are done. Let cool completely.

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