12 large muffins or 24 mini muffins

​

Ingredients:

1/2 cup white rice flour

1 1/2 cup Kinnikinnick pancake and waffle mix

1/2 cup white sugar

1 tsp baking powder

1/2 tsp xanthan gum

A dash of sea salt

1/4 cup unsweetened applesauce

2 tbsp ground flaxseed with 4 tbsp of hot water (let sit for a minute) 

2 tsp gluten-free vanilla

1/4 cup vegan butter, melted

1/4 cup coconut milk

2 cups of fresh strawberries, cut in pieces. 

​

​

1) Preheat oven to 350 degrees.

 

2) In a large bowl or in a stand mixer add all the dry ingredients, mix well. Then add all the wet ingredients, mix. 

​

3) Using a lined muffin pan, fill muffin cups.

​

4) Bake large muffins for about 18 minutes,  or until cooked in the centre when pierced with a fork.

​

5) Store in a covered container at room temperature or you can freeze them.

 

​