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Preheat oven to 425 F.
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Spray muffin cups with spray olive oil or line with cupcake liners.
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In a medium bowl, combine dry ingredients, including the straberries and cilantro.
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In a separate bowl pour in the almond milk and apple cider vinegar. Wait about 3 minutes, add the rest of the wet ingredients and mix well.
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Pour the wet ingredients into the dry and mix lightly until all ingredients are incorporated.
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Mix the streusel topping in a ramekin or small bowl with your fingers until crumbly.
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Divide batter among 9-10 muffin cups until cups are full.
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Sprinkle with streusel topping.
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Bake for 5 min, then REDUCE oven temp to 350.
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Bake for another 18-20 minutes until toothpick inserted in muffin comes out dry.
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Cool for 10 minutes in pan then remove to baking rack.
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After cooled completely, can be frozen in a freezer safe bag.