- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ Cup Sugar
- 1 Egg
- 1 Tablespoon Olive Oil
- 4 Tablespoon Peanut or Cashew Butter I use fresh ground, so there are no additives. If you're using a commercial brand with sugar, reduce your sugar in the recipe
- ½ Cup Non-Dairy Milk
- 1 ½ Cup Fresh Strawberries chopped and de-stemmed
- 2 Tablespoon Sugar
- Preheat oven to 400 degrees. Line muffin tin with paper cups and spray with non-stick spray. This will yield 6 regular size muffins.
- Place chopped berries into a blender or food processor and puree. Add berry puree and 2 tablespoon sugar into a small pot. Cook over medium heat until simmering, stirring occasionally. Once simmering, cook for 5-7 minutes stirring constantly to avoid scorching. The strawberry sauce should thicken, but will not be as thick as jam. Remove from heat and set aside to cool while you mix remaining ingredients.
- In a large bowl, combine flour, baking powder, salt and ½ C sugar. Stir well.
- In a small bowl, crack the egg and whisk until sudsy. Whisk in the olive oil and milk. Add in the nut butter and whisk until well combined. Pour the wet mixture into the dry and fold together with a spatula, 15-20 strokes.
- Place about 2 tablespoon of batter into each muffin tin. Then layer in 1 ½ teaspoon of the strawberry sauce. Cover will another 2 tablespoon batter. Then divide the remaining strawberry sauce evenly between the muffins. Use a knife or toothpick to gently swirl the strawberry into the batter.
- Place into preheated oven. Cook for 2 minutes at 400 degrees, then reduce temperature to 375 degrees. Cook an additional 25-27 minutes. Muffins will be done when tops spring back when gently poked. Remove from oven to cooling rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.