Gluten-Free Strawberry Muffins

Quick, easy, and satisfying, these Gluten-Free Strawberry Muffins are forever an excellent go-to snack or breakfast. 

Ingredients: 

For the muffins

• 1 1/4 cup Carrington Farms Organic Cassava Flour
• 1/4 cup Carrington Farms Lupin Flour 
• 1/4 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/3 cup Carrington Farms Organic Coconut Cooking Oil
• 1/3 cup maple syrup
• 2 eggs
• 1 cup sour cream
• 2 tsp vanilla extract 
• 12 oz strawberries, trimmed and diced
• Carrington Farms Ghee Cooking Oil Spray

For the crumb topping:

• 1/2 cup rolled oats
• 2 tbsp Carrington Farms Lupin Flour
• 2 tbsp sugar or brown sugar
• Pinch of salt
• 1 tbsp + 1 tsp Carrington Farms Organic Coconut Cooking Oil

Directions: 

1. Preheat the oven to 350° F and line a muffin tin with paper lines. Spray liberally with Carrington Farms Ghee Cooking Oil Spray. Set aside. 
2. In a medium bowl, whisk together Carrington Farms Organic Cassava Flour, Carrington Farms Lupin Flour, rolled oats, baking powder, baking soda, and salt. Set aside. 
3. In a large bowl, combine coconut oil, maple syrup, eggs, sour cream, and vanilla. Whisk until smooth. 
4. Add the dry ingredients to the bowl with the wet ingredients and fold with a rubber spatula until well combined and no dry spots remain. Add the strawberries and mix to disperse. 
5. Divide the batter between 12 muffin cups. 
6. In a small bowl, mix together rolled oats, Carrington Farms Lupin Flour, sugar and a pinch of salt. Add the Carrington Farms Organic Coconut Cooking Oil and stir until everything is moistened. Sprinkle the oat mixture on top of each muffin.
7. Bake for 25-30 minutes, or until muffins are deeply golden and baked through completely. Let cool in the pan before serving.