GFCF Strawberry Cupcakes

By: Esther Vasa

GFCF Strawberry Cupcakes
I have this habit of not measuring my ingredients when cooking. When I need to post a recipe, I try to measure the ingredients. Along the way, I slip into eyeballing my ingredients. Here are my nearly accurate measurements for strawberry cupcakes. This makes a great breakfast for you and/or your children. You can make them in advance and use for about a week. Save them in refrigerator preferably. Yields about 20-24 cupcakes.

Gluten-Free Oatmeal - 5 cups
Almonds - 1 cup
Coconut Flakes - 1 cup
Himalayan Salt - 1 tsp
Baking Powder - 2 tbsp
Baking Soda - 1 tsp
Bananas - 3
Apples - 2
Strawberries - 15 (chopped up roughly)
EVOO or Melted Coconut Oil - 1/4th cup
Eggs - 2 or Egg Whites - 4 or Egg Substitute equivalent to two eggs
Honey - 3/4th cup or more (if you like it sweeter) or use any sweetener of your choice

  1. Preheat the oven to 350F.
  2. Line muffin tray with cupcake liners.
  3. Using a power blender, blend four cups of oatmeal, almonds, coconut flakes, salt, baking powder and baking soda in a dry cup until smooth. Set aside in a mixing bowl.
  4. Using a wet cup, blend, roughly chopped bananas, apples, oil, eggs/egg substitute and honey/sweetener.
  5. Combine the dry and the wet mixtures. Fold in the chopped strawberries.
    (PS: Do a taste test and if you need it sweeter, add a tablespoon of honey at a time and mix. If the mixture is too wet, add a tablespoon of oatmeal at a time.)
  6. Using an ice-cream scoop, scoop out the prepared mixture and drop into the cupcake liners.
  7. Bake for 20-25 minutes. Check for "doneness" using a toothpick.