Step 1

Preheat oven to 375 degrees F. Line a muffin tin with 8 liners and spray the inside of the liners with nonstick cooking spray to ensure they do not stick.

Step 2

Add flaxseed meal and water to a small bowl and whisk together to combine. Let sit for 5-10 minutes. This is called a vegan flax egg. The flax egg will form a gel-like consistency after a while; this is when you know it’s ready to use in the recipe.

Step 3

Add pistachios to the bowl of a food processor or high powdered blender and process for 45 seconds until pistachios are finely ground. Transfer to a large bowl and add in oat flour, baking soda and salt. Whisk to combine.

Step 4

In a separate large bowl add ‘flax egg’, almond milk, oil, sugar, almond extract and apple cider vinegar. Mix to combine.

Step 5

Add dry ingredients to wet ingredients and mix until well combined. Optional: Stir in strawberries (tossed with oat flour).

Step 6

Divide batter evenly into liners, filling 3/4 of the way full. Bake for 22-27 minutes or until toothpick comes out clean or with just a few crumbs attached.

Step 7

To make the strawberry glaze: Add strawberries and water to a small saucepan and bring to a boil, then reduce heat to low and simmer for 8-10 minutes or until sauce thickens so that it’s almost syrup like.

Step 8

Once strawberries reduce and become syrup like, transfer to a blender or food processor and blend until smooth.

Step 9

Add 3 tablespoons of strawberry puree to a medium bowl, then mix in powdered sugar and cream cheese. Mix until smooth. Taste and add more strawberry puree if you’d like or a splash of almond milk to thin out the glaze.

Step 10

Dip muffins in the glaze, or spoon glaze over muffins. Enjoy! Makes 8 muffins total.