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Strawberry Banana Muffins with a Cashew Crumble {dairy free + gluten free}

Foodie Loves Fitness
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12
Calories 205 kcal

Ingredients
  

  • 2 1/2 cups oat flour
  • 2/3 cup strawberries
  • 2 ripe bananas
  • 1/2 cup honey substitue maple syrup or agave nectar to make muffins vegan
  • 1/2 cup almond milk
  • 1 individual dairy free vanilla yogurt cup
  • 2 TSP apple cider vinegar
  • 1 1/2 TSP baking powder
  • 1/2 TSP salt
  • 1/2 TBSP vanilla extract

For the cashew crumble:

  • 1/3 cup cashews
  • 2 TBSP dry oats
  • 2 TBSP light brown sugar

Instructions
 

  • Combine the almond milk and apple cider vinegar in a small bowl.
  • Preheat oven to 325 degrees. Line a 12-cup muffin tin with muffin cups.
  • Dice the strawberries and set aside.
  • Mash the bananas, and transfer to a mixing bowl.
  • Add in vanilla yogurt, honey, vanilla and almond milk mixture. Mix by hand just until combined.
  • Stir in the oat flour, baking powder and salt. Mix with a wooden spoon just until combined. Fold in the strawberries and stir until evenly combined.
  • Spoon the batter into the muffin cups. Bake for 10 minutes.
  • Meanwhile, make the cashew crumble: Chop the cashews and place in a small bowl. Add in the oats and brown sugar, and stir to combine.
  • Remove the muffins from the oven, and spoon the cashew crumble on top. Bake for another 15 minutes, or until a toothpick comes out clean in the center of the muffins.
  • Transfer to a cooling rack to cool down before enjoying.

Nutrition

Serving: 1gCalories: 205kcalCarbohydrates: 38gProtein: 6gFat: 4gSaturated Fat: 1gFiber: 4gSugar: 15g
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