These muffins are dairy and gluten-free, and while not health utterly delicious.
1 cup diary free butter (I used earth’s balance)
2 cups white sugar
2 eggs plus 1 egg white
1 cup unsweetened coconut yogurt (I used So Delicious)
1 teaspoon vanilla extract
1 and 1/2 cups gluten free mama’s almond blend flour (or your preferred GF flour)
1 teaspoon baking powder
1 teaspoon xanthum gum
1/4 teaspoon salt
1 and 1/2 cups fresh strawberries, chopped
1/2 c brown sugar
1 teaspoon cinnamon
1/2 c chopped pecans
Preheat oven to 400. Line muffin tins with cupcake liners
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt and vanilla. Combine flour, baking powder, xanthum gum, and salt; stir into the batter until just blended. Fold in the strawberries.
In a separate bowl, stir together the brown sugar, cinnamon, and pecans. Spoon muffin batter into liners. Top each muffin with a generous amount of the brown sugar mix. Bake for 18-20 minutes.