3 Tbsp ground flaxseed
1/4 cup soy milk
1 cup oat flour (We use Bob's Red Mill)
1 cup white whole wheat flour
3/4 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unrefined whole cane sugar
1 6 oz. carton strawberry soy yogurt (We use Whole Soy & Co.)
2 Tbsp safflower oil
1/2 tsp vanilla extract
1 1/4 cup fresh strawberries, diced
3/4 + 1/3 cup soy milk
Wash and dice strawberries.
Mix flax and milk in a small bowl and let sit for a few minutes to make your "egg".
Preheat oven to 350 F and line mini muffin tins with paper liners.
In a large bowl, combine dry ingredients and dash cinnamon heavily. (We forgot to measure the amount of cinnamon, but do it to your liking. We are cinnamon lovers.)
Combine wet ingredients in another bowl, except for the strawberries. Add wet mix to dry and stir just enough to combine. Gently stir in strawberries.
Divide batter into muffin cups, sprinkle tops with cinnamon, and bake for 13-16 minutes. If using big muffin liners (we used mini), then bake for about 20-25 minutes.
Makes about 24 mini muffins. May be good to eat with strawberry jam, more cinnamon, or some almond butter.