Gluten-Free Strawberry Muffins

Ingredients:

• 1/2 cup Turbinado or Coconut sugar

• 1 egg

• 1 stick butter, melted

• 1/3 cup nondairy milk

• 1 tsp vanilla

• 1 1/4 cup all-purpose Gluten-Free flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup plain yogurt ( I used coconut)

• 1 cup chopped strawberries (fresh or frozen)

Instructions:

Preheat oven to 350 degrees. Place twelve muffin liners in the pan.

Combine the sugar, egg, butter, milk, and vanilla in a bowl until well combined.

Add flour, baking powder, and salt together and combine with wet ingredients. Don't overmix, stir until batter is no longer lumpy.

Stir in the yogurt and lastly add in the chopped strawberries.

Evenly distribute the batter into the muffin liners. Bake for about 25 minutes and 5 minutes longer if the strawberries are frozen.

Remove from oven, let cool and ENJOY!!