gluten free flour
Preheat oven to 170 celsius. Prepare the muffin pan. Set aside.
In a large bowl, combine flour, quinoa flakes, cocoa powder, baking soda, baking powder and salt, Whisk to combine. Then pour in milk, coconut oil, rice malt syrup and mix until incorporated.Scoop muffin batter into prepared muffin tins. About 3/4 full. Gently tap the muffins tin. This step removes any errant air bubbles. Then top with strawberries and chocolate chips.
Bake at 170 celsius until a toothpick can be inserted and come out clean, about 20-25 minutes. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy! .