Well, it has been a minute! Thank you for always sticking with me on here even when I am offering you nothing haha. But these muffins are not nothing!! They are quite the opposite.
Super easy ( no flax eggs your welcome) , sweet, and delicious! The "strawberry shortcake" topping is a real winner too and the only thing that requires a specialty ingredient -- aka freeze dried strawberries.
We all have or will have some strawberries that need to be used this season, so save and repeat!
Equipment
Oven
Muffin pan
muffin liners
mixing bowls
Dry
2 cups oat flour
1 cup almond flour
3 tbsp coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
Wet
3/4 cup unsweetened applesauce
1/2 cup maple syrup
1/3 cup unsweetened yogurt ( I used Foragers)
1.5 tsp vanilla extract
1 tsp apple cider vinegar
1 cup chopped strawberries
Shortcake Topping
3/4 cup freeze dried strawberries
3 tbsp oat flour
1 tbsp coconut sugar
2 tbsp ghee or coconut oil, melted
Line a muffin tin with liners and preheat oven to 350F.
Whisk all dry ingredients in a mixing bowl, set aside.
In a separate mixing bowl, add applesauce, yogurt, maple syrup, and vanilla.
In a small food processor or small bowl add freeze dried strawberries, oat flour, and coconut sugar. Process until large crumbles form. Stir in or process in melted ghee/coconut oil. You want there to still be texture so do not overly process your topping.
Slowly add dry ingredients into your wet and stir until fully combined. Mix in apple cider vinegar. Now fold in the strawberries.
Fill each muffin liner with batter until batter is gone. Now top each muffin with the shortcake crumble, slightly pressing crumble in with your fingers.
Bake for 18-20 minutes or until a toothpick comes out clean.
Enjoy!
