Gluten free,dairy free,soy free, nut free
Yield: 12 large muffins
Ingredients:
2 cups Bob’s Red Mill gluten free all purpose flour
1 tsp baking soda
2 Tbsp baking powder
½ tsp sea salt
1 cup vegan cane sugar
½ cup extra virgin olive oil
1 organic egg
½ cup coconut milk (unsweetened)
⅓ cup coconut yogurt (unsweetened)
½ cup organic strawberry jam
Directions:
Preheat the oven to 350.
Line a 12- muffin pan with paper baking cups. Set aside
In a large mixing bowl, stir together flour, baking soda, baking powder and sea salt until combined.
In another mixing bowl combine sugar, olive oil, egg, coconut milk and coconut yogurt. Whisk to blend. Gradually whisk the dry ingredients into the wet ingredients until batter is smooth. Gently fold in half of the strawberry jam in batter and reserve the other half for swirling on top of muffin .
Fill the prepared muffin cups ¾ of the the way full and swirl the rest of the strawberry jam through the top of each muffin
Bake for 20 to 25 minutes. Remove from oven and allow muffins to cool before serving.
Special Notes:
Sprinkle each muffin with powdered sugar before serving . Delicious!
One of my favorite brands to use for coconut yogurt and coconut milk is called So Delicious!