Juicy diced strawberries fold into a fluffy, tender batter that bakes up domed and golden at the edges, with a delicate crumb that stays moist thanks to the plant-based milk and neutral oil in the mix. A flax egg does the binding work here, giving these muffins a satisfying, bakery-style texture without any eggs or dairy in the ingredient list. A light sprinkle of cane sugar on top adds a little crackle and shine as they bake, and the fruit keeps every bite bright and juicy. These come together in one bowl with minimal fuss, making them an easy grab-and-go breakfast or afternoon treat. They're a great pick for a gluten free kitchen, and the strawberries make them feel like a little celebration of the season in muffin form.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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