Tuesday, July 23, 2013

Gluten Free, Vegan, Sugar-Free Strawberry Muffins

Here is an amazing and healthy recipe that tastes great and would be perfect to bring with you for a day on set or a snack for the car on the way to the set or a go-see.

Dry Ingredients:
- 1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp xanthan gum
- ½ tsp salt
- 1 tsp cinnamon
- 1 generous pinch of nutmeg
- 1/3 cup stevia

Wet Ingredients:
- ¼ cup coconut oil (melted)
- ½ cup almond milk
- 1 tbsp apple sauce
- 6–8 large strawberries (chopped)

- Set the oven to 350ºF.
- Mix the dry ingredients in a bowl.
- Add the wet ingredients except the strawberries. If the mixture is a little too dry, add more almond milk or apple sauce. Mix it up with a spatula — or your hand. It works best if the consistency is in between a cake batter and a pancake batter.
- Add the strawberries.
- Use ¼ cup of batter per muffin cup.
- Bake for 20 minutes in total, (suggested) turn your pan 180 degrees every seven minutes or so to get an even bake.
- Eat standing up. It feels good like that.

Yields seven to eight cupcakes.

Original Post: http://www.fitsugar.com/Vegan-Gluten-Free-Strawberry-Muffin-Recipe-22336088

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