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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)

Directions:
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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