Description
Fresh strawberries are baked into streusel-topped muffins that are flavored with lime and cardamom. These vegan and gluten free muffins are perfect for a breakfast spread or snack! Recipe adapted from here.
Ingredients
- 1 cup almond meal
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp freshly ground cardamom
- 1 tsp psyllium husk
- 1 chia egg (1 tbsp chia + 3 tbsp water)
- 1 cup full fat coconut milk
- 1 teaspoon lime juice
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 2 tbsp melted coconut oil
- 1 tsp lime zest
- heaping 1/2 cup diced fresh strawberries
for the streusel:
- 1/4 cup rolled oats
- 1/8 cup coconut sugar
- 1 tsp crushed walnuts
- pinch sea salt
- 1 tbsp coconut oil
Instructions
Preheat your oven to 325F. Fill a regular muffin pan with parchment liners. Set aside.
Make the streusel topping: In a small bowl, mix together the oats, coconut sugar, walnuts, salt, and coconut oil. Set it aside for now.
In a medium mixing bowl, combine the almond meal, oat flour, baking powder, baking soda, cardamom, and psyllium. In a separate medium mixing bowl, combine the chia egg, coconut milk, lime juice, maple syrup, vanilla extract, coconut oil, and lime zest. Add the wet ingredients to the dry, mixing until it looks relatively smooth. Fold in the diced strawberries.
Fill each of the muffin liners 3/4 full with batter. Sprinkle some of the streusel over top of each muffin. Bake the muffins for 28-30 minutes, rotating once half way through. The muffins are done when the streusel is golden and a tester inserted in the center comes out clean.
Let the muffins cool to room temperature before enjoying. Makes a dozen muffins.
- Prep Time: 10 minutes
- Cook Time: 28-30 minutes
- Category: baked good