Easy Strawberry Blender Muffins (Gluten-free, Plant-based / Vegan

• Vegetarian
• Gluten free

• Produce

  • 1 cup Strawberries

• Canned Goods

  • 1/2 cup Applesauce

• Pasta & Grains

  • 1 1 1/2 cup cups Oats, gluten-free

• Baking & Spices

  • 1/4 cup Arrowroot
  • 3/4 tsp Baking soda
  • 1 tbsp Coconut flour
  • 1/4 cup Coconut palm sugar
  • 2 tbsp Golden flax seed meal
  • 1/4 tsp Sea salt, finely ground
  • 2 1/2 tsp Vanilla, pure

• Dairy

  • 1/3 cup Flax milk

Found on nutritionicity.com

Description

Directions

• 1) In small bowl mix golden flax seed meal and flax milk. Set aside to thicken.
• 2) Cut 1/2 cup of strawberries in halves and set aside. Dice remaining 1/2 cup and add 1 tablespoon coconut palm sugar and 1 tablespoon coconut flour. Stir together and set aside.
• 3) In blender add gf oats, applesauce, arrowroot, baking soda, sea salt, and 1/4 cup coconut palm sugar. Stir vanilla into flax mixture and add to blender. Add 1/2 cup of halved strawberries to blender. Gently stir or pulse contents to assure baking soda and salt dont stick to side of container when mixed. Blend on low to medium speed (scrape sides of container if necessary) until fully combined and oats are broken down.
• 4) Immediately pour into bowl and gently stir in diced strawberries. Scoop into muffin tin with baking cups (or a greased muffin tin). Will yield six medium sized muffins. Preheat oven to 400 degrees Fahrenheit. Reduce heat to 350 degrees Fahrenheit when ready to bake. Bake muffins for 25 minutes until toothpick removed is dry (cooking time may vary based on oven). Remove from oven and cool before eating. Store at room temperature or in refrigerator in a sealed container. Also taste delicious reheated in toaster oven or microwave.