These Strawberry Muffins are gluten-free, dairy-free, and packed with a whole lot of YUM!
Preheat oven to 375 F. Grease muffin pan or line muffin pan with baking cups. Set aside.
Prepare flax egg. Whisk the flax and water together. Let sit for at least 3 minutes.* Whisk together apple cider vinegar and milk, set aside.*
In a bowl combine dry ingredients, mix well.
In a small bowl combine flax egg, maple syrup, applesauce and coconut oil (melted but not hot). Mix well. Then add milk with vinegar.
Add strawberries to the dry mixture and gently fold in.
Combine dry ingredients and wet ingredients. Mix thoroughly.
Divide mixture evenly into muffin pan. Bake for 20-22 minutes.