Delicious Eats

Strawberry & Cream Muffins With An Almond Streusel Topping



2 cups gluten-free all-purpose flour blend (Pure Pantry brand)

½ teaspoon ground Ceylon cinnamon

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¾ cup organic evaporated cane sugar

2 teaspoons egg replacer, dry (Ener-g brand)

1 teaspoon vanilla extract

1 cup coconut creamer (So Delicious brand)

¾ cup un-sweetened almond milk

¼ cup neutral tasting oil (safflower)

¾ cup fresh strawberries, finely chopped

Almond Streusel Topping

2 tablespoons non-hydrogenated
buttery spread

½ cup toasted almonds

3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon ground Ceylon cinnamon

2 tablespoons gluten-free all-purpose flour blend


Preheat oven to 350.

In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform.

Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries.

Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section.

To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform.

Sprinkle each muffin with about 1 tablespoon
streusel topping.

Bake for 28-30 minutes or until toothpick comes out clean.

Serve warm.

© Spork Foods, 2009

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods ( and online vegan cooking classes at Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.