Directions

1. Preheat oven to 375 degrees and grease or line 12 muffin tins.
2. To make the flax eggs, combine ground flax with water and allow to sit for 5 minutes. This should be enough time to allow the seeds to soak and form a kind of jelly-ish mixture that we will use as a binder for the muffins.
3. In a mixing bowl, add apple sauce, coconut oil, almond milk, maple syrup, lemon juice and zest, vanilla, baking soda, baking powder and flax eggs. Whisk quickly for 30 seconds. This mixture will froth up due to reaction of the baking soda and lemon juice.
4. One at a time add the oats, coconut flour, spelt flour and chia seeds. Gently fold with a spatula until well combined. If mixture is too dry, add a splash more almond milk. Batter should be thick (think scoop-able) and not runny. Lastly, carefully fold in strawberries.
5. Scoop into muffin tins, filling until about 3/4 of the way full and transfer to oven to bake for 18 -20 minutes. Tops should be golden and when you insert a toothpick into the middle of the muffin it should come out clean.
6. Remove from oven and allow to cool in the muffin tin for about 10 minutes. Gently remove from the tins and transfer to a cooling rack.
7. Enjoy immediately or store in an airtight container for up to 5 days.