Gluten-Free Strawberry and Cream Muffins with an Almond Streusel Topping

Jenny Engel and Heather Goldberg

  • Yield: 1 dozen muffins

Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon ground cinnamon
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon sea salt
  • 1 cup organic evaporated cane sugar
  • 2 teaspoons egg replacer, dry
  • 1 teaspoon vanilla extract
  • 1 cup coconut creamer
  • 1 cup unsweetened almond milk
  • 1 cup neutral-tasting oil
  • 1 cup fresh strawberries, finely chopped

 

Almond Streusel Topping:

  • 2 tablespoons nonhydrogenated buttery spread
  • 1 cup toasted almonds
  • 3 tablespoons organic powdered sugar 
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons gluten-free all-purpose flour blend

Directions

Directions

Preheat oven to 350°.

In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform.

Add in vanilla extract, coconut creamer, almond milk and oil. Whisk until uniform. Fold in strawberries.

Grease a muffin pan with cooking spray, and pour about 1/3 cup batter into each section.

To make streusel, add buttery spread, almonds, powdered sugar, maple syrup, sea salt, cinnamon and flour to a food processor, and pulse until uniform.

Sprinkle each muffin with about 1 tablespoon streusel topping.

Bake for 28-30 minutes or until toothpick comes out clean. Serve warm.

Note

ABOUT THE AUTHOR

Spork Foods is a Los Angeles-based gourmet ve­gan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com), online vegan cooking class­es at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/ trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters Emily and Zooey Deschanel.

  • Yield: 1 dozen muffins
  • Ingredients:
    • 2 cups gluten-free all-purpose flour blend
    • 1 teaspoon ground cinnamon
    • 2 teaspoons gluten-free baking powder
    • 1 teaspoon sea salt
    • 1 cup organic evaporated cane sugar
    • 2 teaspoons egg replacer, dry
    • 1 teaspoon vanilla extract
    • 1 cup coconut creamer
    • 1 cup unsweetened almond milk
    • 1 cup neutral-tasting oil
    • 1 cup fresh strawberries, finely chopped

     

    Almond Streusel Topping:

    • 2 tablespoons nonhydrogenated buttery spread
    • 1 cup toasted almonds
    • 3 tablespoons organic powdered sugar 
    • 1 teaspoon maple syrup
    • 1 teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 2 tablespoons gluten-free all-purpose flour blend
  • Directions:

    Directions

    Preheat oven to 350°.

    In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform.

    Add in vanilla extract, coconut creamer, almond milk and oil. Whisk until uniform. Fold in strawberries.

    Grease a muffin pan with cooking spray, and pour about 1/3 cup batter into each section.

    To make streusel, add buttery spread, almonds, powdered sugar, maple syrup, sea salt, cinnamon and flour to a food processor, and pulse until uniform.

    Sprinkle each muffin with about 1 tablespoon streusel topping.

    Bake for 28-30 minutes or until toothpick comes out clean. Serve warm.

  • Note:

    ABOUT THE AUTHOR

    Spork Foods is a Los Angeles-based gourmet ve­gan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com), online vegan cooking class­es at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/ trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters Emily and Zooey Deschanel.

  • Credit:

    Jenny Engel and Heather Goldberg

 

 

 

 

 

 

 

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