These muffins are just the right balance between tender and crumbly. Perfectly sweetened (with natural sweetener!) and full of protein (nearly 6 grams in each muffin!), these muffins are sure to keep you full and happy.
This recipe uses just 1 bowl and 1 hour from start to finish so there's no excuse not to try it! Post a picture and tag us @brassrootsfood so we can see what you create!
Servings: 12 muffins
Does it keep? 3-4 Days
Freezer Friendly: 1 month
- 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup coconut sugar (or sub cane sugar. Regular white sugar will also work just fine)
- 1/4 cup melted coconut oil
- 3/4 cup unsweetened applesauce
- 1/2 cup Sacha Inchi Butter (+ more for topping)
- 1/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 cup unsweetened almond milk or water
- 3/4 cup gluten-free rolled oats (We used Bob's Red Mill)
- 1/2 cup almond meal
- 3/4 cup gluten-free flour blend* (if not gluten-free, sub unbleached all-purpose flour or whole-wheat pastry flour)
- 8-9 tsp strawberry jam (aim for naturally sweetened to keep these refined sugar-free)
- Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 12 paper liners, or lightly grease and flour (with GF flour) and tap out excess.
- Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
- Add maple syrup, coconut sugar, oil and whisk vigorously to combine and dissolve sugar.
- Add applesauce, Sacha Inchi butter, salt, baking soda, baking powder, and apple cider vinegar and whisk to combine.
- Add almond milk and whisk to combine.
- Finally, add gluten free flour, almond meal, and oats and whisk or stir until just combined. The batter should be thicker and *scoop-able* rather than pourable!
- Pour batter into muffin tins a generous 3/4 full and top with 3/4 tsp strawberry jam and 1/4 tsp more Sacha Inchi Butter. We used an ice cream scoop to get the perfect amount in each cup!
- Swirl with a toothpick to distribute, being careful not to get the jam too close to the edges or it can seep over while baking and get too browned.
- Bake on a rack in the center of the oven for 26-32 minutes or until a toothpick inserted into the center comes out clean (be sure to insert the toothpick into a spot that isn’t too close to the jam since it will stay moist there).
- Let cool for 20 minutes in the pan (to continue baking/firming up a little) and then carefully transfer muffins out to a plate to let cool completely. They may be a bit gooey before cooled completely...patience is key!
- Will keep covered at room temperature for several days. Freeze in an airtight container for long-term storage!
*We used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour for convenience, but check out this gluten-free blend from Minimalist Baker for the perfect blend!
**This recipe has been adapted from Minimalist Baker's Original Recipe. Check it out here!