Ingredients

Wet Ingredients

1 cup non-dairy milk 

1/3 cup coconut oil 

1/3 cup applesauce 

2 tbsp almond butter

3 tbsp coconut sugar

1 tbsp vanilla extract

1 tbsp apple cider vinegar

Dry Ingredients

1.5 cups oat flour

½ cup almond flour

½ cup tapioca starch

1 tsp baking powder

1/2 tsp salt

¼ cup thinly sliced strawberries

Handful of chocolate chips or sliced chocolate

Method

Whisk together the milk and vinegar until it is foamy; let it set for a couple of minutes.

Add the other wet ingredients and mix well.

In a large mixing bowl whisk together the dry ingredients except the chocolate.

Add the wet to the dry, and stir until well combined.

Divide batter into 12 cupcakes lined with paper liners or sprayed with oil.

Fill each almost to the top. Add the chocolate at the center of each cupcake

Bake for 25-30 minutes or until golden brown and firm when lightly pressed in the middle .