In a small mixing bowl, whisk together canola oil, almond milk, agave, egg, and vanilla extract.
In a medium sized mixing bowl, stir together gluten free flour, salt, and baking powder.
Add wet ingredients to dry and stir until just combined.
Fold in strawberries.
Using ½ cup scoop, place batter in muffin cups.
Bake for 20-25 minutes or until toothpick comes out clean when inserted into center of muffin.
To glaze, mix together confections sugar and lemon juice. Dip tops of muffins in glaze and set to dry.
Fat 8g, Carb 39g, Protein 3g, Fiber 1g.Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
https://grumpyshoneybunch.com/Gluten Free Strawberry Muffins with Lemon Glaze https://grumpyshoneybunch.com/gluten-free-strawberry-muffins-with/ June 18, 2014