Gluten-free Strawberry Lemon Lavender Muffins
Makes 12 muffins
1 cup brown rice flour
1/2 cup cornmeal
1/2 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons arrowroot
1/2 teaspoon sea salt
1 cup unsweetened almond milk
2 tablespoons apple cider vinegar
1/4 cup safflower oil
1/3 cup maple syrup
2 teaspoon vanilla flavoring
1 tablespoon lemon zest
2 tablespoons lemon juice
1/3 cup coconut palm sugar
2 tablespoon fresh lavender, minced
1/2 cup strawberries, chopped small
3 large strawberry, greens removed then cut in fourths
Preparation
Preheat oven to 350 degrees F. Line a muffin tin with liners or spray lightly with cooking spray. Set aside. Whisk together the first seven dry ingredients in a medium bowl. In a smaller bowl whisk together milk and vinegar until bubbling. Whisk in the rest of the wet ingredients and coconut palm sugar. Mix wet into dry until just combined. Fold in the lavender and chopped strawberries until evenly distributed. Spoon batter into muffin liners until almost full. Press evenly into liner then top with one sliver of strawberry. Press into batter lightly. Bake for 22-25 minutes or until a toothpick comes out dry when inserted into the muffin.
Thanks to Christy Morgan of The Blissful Chef for this recipe!
