Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup heaping shelled roasted pistachios (no salt added)
  • 1 cup packed gluten free oat flour*
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 tablespoon olive oil (or melted and cooled coconut oil)
  • 1/3 cup coconut sugar
  • 1/2 teaspoon almond extract
  • 1/2 tablespoon apple cider vinegar
  • Optional: 1/2 cup diced strawberries
  • For the strawberry glaze:
  • 1 cup diced fresh strawberries + 1 tablespoon oat flour
  • 1/2 cup water
  • 4 oz Go Veggie Vegan Plain Cream Cheese
  • 1/3 cup organic powdered sugar

Instruction

  • Preheat oven to 375 degrees F. Line a muffin tin with 8 liners and spray the inside of the liners with nonstick cooking spray to ensure they do not stick.
  • Add flaxseed meal and water to a small bowl and whisk together to combine. Let sit for 5-10 minutes. This is called a vegan flax egg. The flax egg will form a gel-like consistency after a while; this is when you know it’s ready to use in the recipe.
  • Add pistachios to the bowl of a food processor or high powdered blender and process for 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk to combine.
  • In a separate large bowl add ‘flax egg’, almond milk, oil, sugar, almond extract and apple cider vinegar. Mix to combine. 
  • Add dry ingredients to wet ingredients and mix until well combined. Optional: Stir in strawberries (tossed with oat flour).
  • Divide batter evenly into liners, filling 3/4 of the way full. Bake for 22-27 minutes or until toothpick comes out clean or with just a few crumbs attached.
  • To make the strawberry glaze: Add strawberries and water to a small saucepan and bring to a boil, then reduce heat to low and simmer for 8-10 minutes or until sauce thickens so that it’s almost syrup like. 
  • Once strawberries reduce and become syrup like, transfer to a blender or food processor and blend until smooth. 
  • Add 3 tablespoons of strawberry puree to a medium bowl, then mix in powdered sugar and cream cheese. Mix until smooth. Taste and add more strawberry puree if you’d like or a splash of almond milk to thin out the glaze.
  • Dip muffins in the glaze, or spoon glaze over muffins. Enjoy! Makes 8 muffins total.