Raw Vegan Strawberry Muffins

Beloved I prepared these super healthy, Raw Vegan Strawberry Muffin for the first time during last week's #WellnessKitchenWednesday Food Demo.  You would never know that these muffins are Raw Vegan. They are so moist and "muffiny" if that was a word. Perfect for when you crave a little something sweet and a cup of tea without diving off the "Holistic Wellness Bridge". Please use only Certified Organic ingredients. Join the next Detox and you'll understand why. They will definitely be in the updated Cookbook!

Ingredients: 

• 2 cups raw almond flour
• 2 cups oat flour (you can process whole oats in your Nutribullet)
• 1 cup organic granola (or homemade buckwheat cereal)
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• Tablespoon solidified coconut oil (cold pressed)
• ¼ cup maple syrup (or less)
• 1 nice squirt vanilla or lemon "Sweetleaf Sweet Drops" 
• 1½ cup frozen strawberries (defrosted & chopped)
• dried coconut flakes for topping

Optional Tools:

• 12 Cup Muffin Pan
• Standard Paper Muffin/Cupcake Liners
• Large Silicone Spatula

Directions:

1. Add all 3 flour mixtures into a large mixing bowl. Add salt and cinnamon and mix together with a large silicone spatula or spoon. 2. Add coconut oil, maple syrup and liquid stevia and mix again. 3. Line muffin pan with 12 liners. 4. Pour in strawberries and gently incorporate them into mixture with your hands. 5. Shape into 2" balls trying to flatten the bottom and keeping the top round before pressing them into lined muffin pan (one at a time. 6. Complete this process with all 12 and then go back and round out the tops. 7. Dehydrate at115 degrees for 12 hours turning the tray around at least 3 times. 8. After 12 hours remove the muffins from pan and place them on the mesh tray for better air flow. 9. Place back into the dehydrator for 3 or 4 more hours (or whatever time is needed) until they are dry on the outside with the appearance of a moist cake inside.