It’s FINALLY my favorite time of the year : strawberry season! During strawberry season, my mom and I go out at least five times to a local berry field to
pick eat berries. Throughout the season, we probably pick 50 quarts. We pick berries for eating, for making jam, and for making yummy baked goods with!
One such baked good we like to make is strawberry bread. However, the strawberry bread we usually make is chock-full of dairy, oil, eggs, and white sugar! I missed this strawberry bread since becoming vegan, so I made my own VEGAN version of the bread. I also decided to cut out the icky, unhealthy stuff in the bread so that it’d be healthy enough for breakfast. I decided to go all out and cut not just the icky stuff out of the recipe (refined sugar and oil), but also the gluten. That way, ANYONE can enjoy this recipe without worrying about their food allergies.
I actually didn’t follow the old bread recipe at all after glancing over it and seeing it was full of stuff I don’t want in my body. In fact, I didn’t even make it a bread! I made muffins, because muffins are easier to eat than bread!
Maple syrup takes the place of white sugar, nondairy milk and banana replace the oil and eggs, and oat flour and tapioca flour are swapped with regular flour to make the muffins gluten-free.
I added strawberries to the muffin batter, as well as our homemade strawberry jam for extra strawberry goodness. I hope you love these sweet, satisfying muffins!
Strawberry Jam Muffins
vegan, gluten-free, oil-free, and refined sugar free
by Ellie Haun
- 1 cup gluten-free oat flour
- 1/2 cup tapioca flour
- 1/2 cup gluten-free oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 very ripe banana
- 4-5 Tbsp maple syrup
- 1/4 cup nondairy milk
- 1/2 cup strawberry jam
- 1 loosely-packed cup of strawberries, washed
Preheat the oven to 350 degrees F. Mash a banana, either in a mixer or with a fork in a bowl. Add in maple syrup and non-dairy milk to the banana mash and mix it all together. Add in everything else EXCEPT the jam and the berries. Mix it together. Then, whisk in the jam and the berries. Line a muffin pan, and scoop batter into muffin tins. Fill each tin 2/3 of the way full. Bake the muffins for 20 minutes. Let them cool in the pan for at least 5 minutes, then take them out and let them cool for a few more minutes before devouring. These muffins taste great fresh out of the oven and smothered with even more jam!