Strawberry Crumble Muffins (Gluten-Free, Soy-Free, Dairy-Free)

Name: Strawberry Crumble Muffins (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1 ¾ cup almond flour; ½ cup oat flour (certified gluten-free); 1 tsp baking soda; ½ tsp baking powder (gluten-free); ¼ tsp sea salt; 1 tsp ground cinnamon; 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and set for 5 mins); ½ cup unsweetened applesauce; ¼ cup melted coconut oil; ⅓ cup maple syrup or agave syrup; 1 tsp vanilla extract; 1 cup chopped fresh strawberries; ¼ cup almond flour; 2 tbsp coconut sugar; 1 tbsp coconut oil (solid, not melted); ½ tsp cinnamon; 6 fresh strawberries, sliced in half (for topping)

Category:

Dessert

Difficulty: Easy

Serves:

10 people

Prep Time: 20 Minutes

Cook Time: 25 minutes

Rating:

(0.00/5)

Moist, fruity, and topped with a crunchy crumble and fresh strawberry slices, these wholesome muffins are the perfect treat for breakfast, snacks, or even dessert. Packed with natural sweetness and allergy-friendly ingredients, they’re as comforting as they are nourishing.This recipe is gluten-free, dairy-free, and soy-free.

Directions

Step 1

Prepare Flax Eggs

In a small bowl, combine ground flaxseed and water. Let it sit for 5-10 minutes to thicken.

Step 2

Preheat Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil.

Step 3

Mix Dry Ingredients

In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, and cinnamon.

Step 4

Combine Wet Ingredients

In another bowl, mix the flax eggs, applesauce, melted coconut oil, maple syrup, and vanilla extract until smooth.

Step 5

Combine Wet and Dry Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.

Step 6

Scoop into Muffin Tins

Evenly divide the batter into the prepared muffin tin, filling each cup about ¾ full.

Step 7

Make the Crumble

In a small bowl, combine almond flour, coconut sugar, cinnamon, and solid coconut oil. Mix with a fork or fingers until crumbly. Sprinkle over each muffin.

Step 8

Add Strawberry Garnish

Place a slice of strawberry on top of each muffin.

Step 9

Bake

Bake in the preheated oven for 22–26 minutes or until a toothpick inserted comes out clean and tops are golden brown.

Step 10

Cool

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Strawberry Crumble Muffins (Gluten-Free, Soy-Free, Dairy-Free)

What You’ll Need:

For the Muffins

For the Crumble Topping

For Garnish

Prepration for:Strawberry Crumble Muffins (Gluten-Free, Soy-Free, Dairy-Free)

Prepare Flax Eggs

Preheat Oven

Mix Dry Ingredients

Combine Wet Ingredients

Combine Wet and Dry Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.

Scoop into Muffin Tins

Make the Crumble

Add Strawberry Garnish

Bake

Cool

Chef's Tips & Notes

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Prepare Flax Eggs

Preheat Oven

Mix Dry Ingredients

Combine Wet Ingredients

Combine Wet and Dry Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.

Scoop into Muffin Tins

Make the Crumble

Add Strawberry Garnish

Bake

Cool

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