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Have an indulgent breakfast treat that’s still good for you! This scone/muffin hybrid is gluten-free, vegan, and high in protein so you can have an energy-filled day. WIth a quick, homemade jam, you can get all the benefits of a breakfast pastry from delicious, whole-food ingredients.


  • * 1/2 c coconut oil (refridgerated and broken into piece)
  • * 1 tbsp flax seed
  • * 3 tbsp water
  • * 1 1/3 c oat flour
  • * 1/3 c rice flour
  • * 1/3 c chickpea flour
  • * 1/4 c maple syrup
  • * 2 tsp baking powder
  • * 1/2 tsp baking soda
  • * 1 1/4 tsp coarse salt
  • * 1/2 c chopped up strawberry
  • * 1 tbsp honey
  • * pinch of salt


  1. Preheat the oven to 350ºF and line a muffin tin.
  2. Mix the ground flax seed with water and let sit.
  3. Meanwhile, place the coconut oil into the fridge so it starts to harden.
  4. In a large bowl, mix the flours, maple syrup, baking powder, baking soda, and salt together.
  5. Use your fingertips to rub the coconut oil into the flour until the mixture starts to come together as a crumble. Use a spatula to gently fold in the flax seed until barely combined.
  6. Combine strawberries, honey, and pinch of salt, mashing the strawberries to create a soup-y mixture.
  7. Scoop a scant ¼ c. of (crumbly) dough into each muffin pan indentation. Top each with a big spoonful of “jam”, then another spoonful or two of the remaining dough. If you like, sprinkle with tops with sugar.
  8. Bake for 20-26 minutes, until the edges are a light golden brown. Cool for a minute, then remove the scone muffins from the pan, to let the jam finish setting before enjoying!

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