Delicious white chocolate strawberry muffins that are gluten-free and vegan. Perfect for a sweet treat without the guilt!
Indulgent and Allergy-Friendly Treats
Today we are going to talk about a delicious recipe that was shared by The Little Blog of Vegan. This recipe is for Strawberry Muffins/Squares that are both gluten-free and vegan. The recipe includes making a homemade strawberry jam and a streusel topping to add extra flavor and texture to the muffins/squares.
The recipe includes detailed instructions on how to make the strawberry jam, the muffins/squares, and the streusel topping. It also includes helpful tips on how to adjust the recipe for better results, such as reducing the amount of sweetened condensed coconut milk and using fresh strawberries instead of frozen ones. The end result is a tasty treat that is perfect for breakfast or as a snack!
Indulge in guilt-free sweetness with these delectable treats!
And the sugar dust is flying there’s going to be sugar dust everywhere this is frightening a little bit look at that look how goop oh my God oh my gosh my arm is getting tired welcome back to my channel my name is Carly and if you’re new here I make everything gluten-free and vegan I’m so excited to share with you guys what we’re going to be making.
White chocolate strawberry muffins slash squares we’re going to start off off by making our strawberry jam if you have a favorite Jam that you want to use by all means go ahead this recipe actually was supposed to be raspberry we are more of a strawberry people for this recipe we’re going to need both of our flowers gluten-free flowers gluten-free oats.
Baking powder salt flax meal cane sugar frozen strawberries no fresh today corn starch white chocolate chips our vegan butter coconut condensed milk our unsweetened soy milk unsweetened coconut yogurt and lemon juice and some water to make our strawberry jam we’re going to need strawberries of course I’m using Frozen.
You can use fresh strawberries of course so we need 1 cup of our strawberries and we’re going to be putting them into this pot because we’re going to be boiling it down 3/4 of a cup of water I’m going to put this on the stove top over medium heat and grab my masher and I’m going to just Mash as we heat it up if you have fresh just just.
Go ahead and mash them right now now that we’re all mashed up I’m going to bring it to a simmer and then let it simmer for about 3 to 5 minutes really get that water infused with the strawberries our strawberries mashed strawberries and water is ready so we’re going to strain this is frightening a little bit and the.
Goal is to end up with one cup of our strawberry juice and then we’ll have little gross discards left oh oh uhoh I’m just going to take a spatula to try to move this around and get it dripping a little bit faster through here it looks like a little chewed up piece of gum I would say there’s.
Probably nothing nutrient wise or anything I think this is probably just purely like fiber so I don’t know if you could actually use this at all but we are left with 2/3 of a cup so we’re going to add enough water to make it into one cup of juice there that’s about good I’ve just rinsed the pot that we had everything in Prior.
And we’re going to add in the remainder of the ingredients for the strawberry jam 3/4 of a cup of arane sugar 3 tbsp of corn starch 1 tbsp of lemon juice 1/4 teaspoon of salt we’ll give it a little mix here together let’s throw back in our strawberry juice here so I’m going to grab a whisk we’re going.
To put this back on the stove top and bring it to a boil only about 3 to 5 minutes whisking the whole time until it gets nice and thick and then we’ll remove it from the Heat this happens really quick y’all so you want to really make sure you’re keeping an eye while it’s coming up to a boil and just keep whisking it you see.
How it’s this light pink color right now it’s going to turn into this very dark red color believe it or not but it happens in like blink of an eye so just keep whisking we are almost out a boil now so this is where we have to be really careful and make sure we’re whisking okay I’ve turned it off but I am just letting it sit here on the.
Burner and going to just let it bubble and thicken to the desire I wanted it’s almost there that is looking good y’all we have a nice syrupy Jam texture six teaspoon of ground flax or flax seed meal and 6 tpoon of water and then we’re going to set it aside and make sure it gets all gel like.
And gooey the recipe calls for castor sugar which is more of a fine ground sugar another part does call for coconut sugar which is not fine ground so what I’m going to do is I’m going to grab the amounts of sugar in the recipe that it calls for I’m going to pop them into my blender I have a Vitamix if you have a really high powered blender you can for.
Sure pop the sugar in the blender and whip it till it’s more of a finely ground sugar it’s not like icing sugar but it’s a little bit in between you can choose not to do this or if you have castor sugar on hand already go ahead and use that you can probably get away with using the granulated sugar since I have the means I’m going to blend it.
Going to have to wait till it settles down and we’ll open it up and the sugar dust is flying everywhere beware when you’re doing this if you do this there’s going to be sugar dust everywhere on everything now I didn’t do the full amounts of everything I just did about a cup and a3d something like that it’s okay if we mix it a bit look at how fine.
And powdery we got it ooh you know beautiful starting with our dry ingredients we’re going to do two cups of one to1 gluten-free flour one cup of allpurpose gluten-free flour three generous teaspoons of baking powder I say generous cuz I’m just not measuring properly with gluten-free stuff you can kind of get away with adding a little.
Bit more baking powder 1 and 1/2 cups of our castor sugar I didn’t blend up quite enough so we have a little bit of the granulated sugar just on top which is totally fine whisk this together I forgot how big of a recipe this is we’re going to hope this bowl is big enough y’all oh look at that oh it’s so good let’s combine all.
Of our wet ingredients our flax jelly that we made earlier it really just like became a little puck for the yogurt it says two fths of a container of yogurt my question is how big of a container of yogurt are we taking the two fifths from because that’s where it gets confusing 650 g I literally just Googled what is 25ths of 650 g it came out to be 260 a.
Cup is about 250 so I’m going to go with a heaping cup of yogurt here’s our heaping cup y’all one and 1/2 tablespoons of our sweetened condensed coconut milk I believe sweetened condensed oat milk exists as well um if you can have oats half a cup of room temperature vegan butter one and A4 cups of plant.
Milk all righty let’s whisk this together as best as we can and I think this bowl is like way too small so hold on okay much better cuz we want to make sure there’s clumpies of butter but we also want to make sure that the flax seed is is broken up and the sweetened condensed coconut milk also is nice and Blended throughout here so this is.
Looking amazing before we combine the two we’re going to make our strel topping for our strel we’re going to need 4 tablespoon of glutenfree flour I’m just going to use the on to one gluten-free flour you could probably use the allpurpose gluten-free flour as well I think I have done both I just have more one to one flour on hand three four.
13 of a cup of our castor sugar 2/3 of a cup of gluten-free oats it’s okay with this strel um CU it’s just a topping if you kind of have a little bit too much of oat so I’m not going to be too hard on myself for spilling and overdoing it and 1/3 of a cup of our vegan butter I’m just going to use my knife but you.
Can use a fork and just cut it in we don’t want it to be Sandy like like in some other circumstances we definitely want chunks of butter but obviously not this large of chunks so I think I’m going to switch to a fork now just to make sure here is the final strule it’s looking clumpy it’s looking.
Delicious one last thing to do before we can put everything together okay our strawberries I told you guys I was using Frozen ones they’re very much not looking that Frozen anymore but these these are way too big cut these Down chop them down smaller so they’re more in a bite size fashion you can also just grab a pair of kitchen scissors that are.
Clean and just go ahead and chop away snip away all right y one last step is to coat these in some of the flour the only thing I’m thinking is like there’s so much juice cuz they defrosted so much I don’t know if this is going to work but we’re going to give it a shot so I’m just going to take some of our flour mixture oh gosh um okay let’s start with.
Like two scoops and try to just coat these so that basically they don’t bleed through and our whole batter doesn’t turn red on us and normally this works really well with fresh and frozen berries I think this is going to work as well though so I think we’ll be okay and we’re going to add our wet to our dry and hope that this is not.
Too small of a bowl using a spatula or a wooden spoon we’re going to mix This Together gently not trying to over mix it okay we are oh that was a big blop of flour that still exists in the bottom watch out for pockets of flour y’all we are looking good to add the remaining ingredients last but not least I’m going to do our white chocolate chips I’m.
Going to do about half a cup so this is a quarter so I’m going to do two of these I honestly kind of feel like a mad scientist right now for some reason let’s give this another fold to incorporate our final ingredients I think this might just end up with a nice strawberry swirl it’s looking really perfect this is the point.
Where you really want to watch out for over mixing y’all we’re good let’s do our muffins first all right y we’re going to go with 2/3 of the way full I believe last time I totally overfilled them like way too much and they just like all came poofing over the edge and I was like no so I’m I’m going to try to not do that because.
You have to remember we need space for a little bit of gam and also our strel to go on top we’ll aim for a little drizzly doopy whatever you feel let’s grab our drizzle and top my goal is to just cover up the top give it a nice little layer okay those are looking amazing OMG you guys I have so much I have so much batter this might.
Be too much batter well let’s find out I guess smoother out Jam Time lines and then we can drag it through now I don’t want to be do too much of this as well because it is adding additional liquid to our recipe let’s do a little srl action there’s no method do what you.
Think is cute Jal all right we’re going to pop both of these in the oven yes both at 350° f for 12 minutes and then after that we’re going to reduce it down to 320° F for another 16 to 18 this one’s going to take way longer though so I will pull the muffins out after that time and leave this guy in all righty.
Y’all look at our muffins so I ended up after the 12 minutes I did 18 and then I thought you know what I don’t know when I pulled them out did the toothpick test I was like H maybe I’ll just leave them in for two more minutes because that big pan is in there maybe it slowed it down cooking a little bit whatever so we did a about.
20 minutes for these guys and I just took them out and they look amazing we’re going to let them cool in the pan for about 10 minutes then pop them out oh my gosh you guys look at how beautiful look at how Brown I guess I maybe could have tried to leave the muffins in even longer to see if they would Brown like this but.
Like I toothpick tested I ended up putting it on for an extra 10 minutes so I’ll give you the total when I figure it out but um these are beautiful they smell so good all righty y’all I believe they’re cool now just the muffins so let’s cut in and also when I remove them they’re really buttery greasy on the bottom so just be aware of that and.
Don’t like go on putting them down on things that cannot be greasy if you know what I mean so they’re coming off the wrapper pretty good ooh ooh ooh is that cooked we are looking moist look at the bubbles and then the layer of the jam ooh oh my God okay taste test time let us grab a little piece of our.
Friend mhm mhm it’s giving like strawberry rhubarb pie no rhubarb it’s like so spongy like a strawberry crisp oh my God this is so good and thiss a little crunchy or like chewy on top so freaking good I’ll see you when we cut up the big pan all right y’all Clay’s convinced me to cut it open um so we can try and compare because the.
I’ll grab one of the muffins here are lighter in color so he wants to know so I cut a chunk here and let’s take a peek ooh no it looks exactly the same gooey sloppy no I’m just kidding gooey on the inside kind of that’s what I mean it’s giving that strawberry it’s the strawberries they’ve just leaked out everywhere and that’s what we have but.
You see the air bubbles you see them so we have a really nice Browning on the outside of these ones and yeah delicious and that will be it for this video I hope you guys enjoyed I hope you try out the recipe it is very strawberry very moist very much delicious don’t forget to like And subscribe and I will.
See you in the next video bye B
