Gluten-Free Strawberry and Cream Muffins with an Almond Streusel Topping
Jenny Engel and Heather Goldberg
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.
Recipe 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.
