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Vegan Gluten-Free Strawberry Shortcake Muffins
Short and sweet—that's what you get with these Vegan Gluten-Free Strawberry Shortcake Muffins. They're perfect for breakfast and dessert!
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Servings:
16
muffins
Calories:
240
kcal
Author:
Veg Kitchen
Ingredients
1
cup
sugar
½
cup
olive oil
1-½
cups
nondairy milk
⅓
cup
strawberry soy yogurt
1
tsp
sea salt
3 ½
tsp
baking powder
2
cups
superfine brown rice flour
¾
cup
sorghum flour
¾
cup
potato starch
1
tsp
xanthan gum
2
cups
strawberries
chopped
Instructions
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 the chopped strawberries into the dry mixture and stir to coat.
Gradually add in the wet ingredients, stirring until well combined.
Fill the muffin cups with about ⅓ cup batter and bake for 22–25 minutes or until lightly golden brown on top.
Allow to cool for 15 minutes before serving.
Nutrition
Calories:
240
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
254
mg
|
Potassium:
189
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
31
IU
|
Vitamin C:
12
mg
|
Calcium:
79
mg
|
Iron:
1
mg
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