Strawberry Hibiscus Muffins

These muffins are delicious anytime of year but especially tasty in the spring when strawberries are in season at the market. The hibiscus infusion provides an unexpected tang that pairs perfectly with the sweetness.

For nut allergies: sub almond flour for 1 - 1 flour and sub walnuts for more oats in topping
For egg allergies: sub eggs for an egg replacer like Bob’s Red Mill

Servings: 12 muffins

Ingredients

172 g 1 ¼ cups + 1 Tablespoon King Arthur gluten-free 1-1 flour, separated
50 g ½ cup almond flour
1½ teaspoon baking powder
½ teaspoon sea salt
1 large egg
1 egg yolk
120 g ¾ cup brown sugar
4 oz. ½ cup olive oil
1 teaspoon vanilla extract
4 oz. ½ cup coconut milk
2 bags or 2 tablespoons loose leaf hibiscus tea
151 g 1 cup fresh strawberries, ¼” to ½” cubes

Topping:

2 tablespoons buckwheat flour
40 g ⅓ cup walnuts
65 g ⅓ cup brown sugar
Pinch sea salt
¾ teaspoons cinnamon
¼ teaspoons cloves
60 g 1/3 cup of oats
92 g ⅓ cup + 1 tablespoon butter, cubed

Instructions

Preheat oven to 350 degrees. Coat a 12-cup muffin pan with nonstick coconut spray.
In a small saucepan over medium heat, add coconut milk. Warm gently, stirring.
Add tea bags and remove from heat. Set aside to infuse and allow to cool to room temp.
In a medium bowl, whisk flours, baking powder, and salt.
In a separate bowl, whisk egg, egg yolk, brown sugar, olive oil, and vanilla. Add cooled, infused coconut milk and whisk again.
Pour wet ingredients into dry ingredient bowl. Stir, being careful not to overmix.
In a small bowl, toss strawberries with remaining 1 Tbsp. flour; gently fold into batter.
Prepare topping: In a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and 1/3 cup oats. Pulse in butter until no dry spots remain, being careful to not over pulse.
Divide batter among muffin cups. Sprinkle on topping.
Bake until a tester inserted into center comes out clean, 18-25 minutes.