^[1]Like quaint little shortcakes with strawberries hiding inside, these muffins aren’t overly sweet and make a great breakfast on the go. Reprinted from Great Gluten-Free Vegan Eats ^[2] by Allyson Kramer (Fair Winds, © 2012), by permission of the author.

Yield: 16 muffins

• 1 cup sugar
• 1/2 cup olive oil
• 1-1/2 cups nondairy milk
• 1/3 cup strawberry soy yogurt
• 1 teaspoon sea salt
• 3-1/2 teaspoons baking powder
• 2 cups superfine brown rice flour
• 3/4 cup sorghum flour
• 3/4 cup potato starch
• 1 teaspoon xanthan gum
• 2 cups chopped strawberries

Preheat the oven to 375°F  and lightly grease or line 16 muffin cups with paper liners.

In a medium-size bowl, combine the sugar, olive oil, nondairy milk, and yogurt. In a large bowl, combine the salt, baking powder, brown rice flour, sorghum flour, potato starch, and xanthan gum. Fold in the chopped strawberries and stir to coat with the flour mixture. Gradually stir in the wet ingredients until well combined.

Fill the muffin cups with about 1/3 cup batter and bake for 22 to 25 minutes or until lightly golden brown on top. Allow to cool for 15 minutes before serving.

• Explore more of VegKitchen’s recipes for  Gluten-Free Vegan Baking ^[3]. 

Visit Allyson Kramer at Manifest Vegan  ^[4]— a great site featuring lots of gluten-free vegan recipes.