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Strawberry Lemonade Muffins

What You'll Need:

¼ cup vegetable oil

½ cup milk

1 egg

1 lemon, juiced

Start with 1½ cups oat flour *add 1-2 Tbsp. more if the batter is still too wet

½ tsp. salt

¾ cup coconut sugar

1 cup fresh strawberries, chopped

What To Do:

  1. Preheat oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
  2. In a small/medium bowl whisk together your wet ingredients - egg, oil, milk and lemon juice. 
  3. In another bowl, combine all dry ingredients - oat flour, salt, coconut sugar. 
  4. Mix the strawberries into the dry mixture and then slowly add your wet mixture until contents are evenly combined. 
  5. Fill liners about ¾ full with batter. Bake for 25 minutes until golden brown. 
  6. Let muffins cool for about 10 minutes before removing from the muffin tin and then let cool for an additional 10 minutes before eating.
  7. Store in airtight container in fridge for up to a week or freezer for a couple of months.