1 1/2 cup gluten free flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1 cup chopped strawberries
1/4 cup vegan yogurt or sour cream
Preheat oven to 350•f line a muffin pan and set aside.
Combine all dry ingredients. Add wets and mix. Add strawberries last and mix just to combine.
Pour batter into lined muffin pan.
Bake for 20 minutes or until tester comes out clean.
These are light and delicious! A great breakfast muffin. If you are more adventurous you can always add a tablespoon of fresh basil to the mix.
Serve warm and enjoy!