Ya'll, this was a bit of an experiment ngl! I've made this recipe once before knowing it's on the heavier side. This is a great example of trialling a recipe, and seeing the adjustments you can implement when baking them again!

The original recipe is by The Little Blog of Vegan, here is the link to their recipe: https://www.thelittleblogofvegan.com/...

Jam Recipe:
1 cup fresh or frozen strawberries
3/4 cup water
3/4 cup cane sugar
3 tbsp cornstarch
1 tbsp lemon juice
1/4 tsp salt

Combine strawberries and water in a saucepan and mash. Lightly boil/simmer 3-5 minutes, then strain, discarding the strawberry pulp. Add enough water to the strained strawberry juice to bring it to 1 cup of juice in total. In a saucepan, combine remaining ingredients, whisking to combine, then add in the strawberry juice, whisking again. Bring mixture to a boil over med heat, whisking constantly until it becomes gel-like, about 3-5 minutes, once you've reached a thick consistency, remove from heat and allow to cool.

Strawberry Muffins/Squares:
6 tsp ground flax seed
6 tsp water
2 cups 1:1 gluten free flour(i use bobs red mill)
1 cup all purpose gluten free flour(bobs red mill)
3 tsp baking powder
1 1/2 cups caster sugar/ cane sugar
3/4 - 1 cup plain coconut yogurt
1 1/2 tbsp sweetened condensed coconut milk
1/2 cup room temp vegan butter
1 1/4 cups plant milk
1 1/4 cups fresh strawberries, diced
1/2 cup vegan white chocolate chips

Streusel:
4 tbsp 1:1 gluten free flour
2/3 cups gluten free quick oats
1/3 cup caster/ cane sugar
1/3 cup vegan butter, cold

1) To make the streusel, stir together the flour, oats, and sugar, then fork in the vegan butter until most of the large clumps are gone and no flour dust is left, set in the fridge while assembling the rest of the recipe.
2) Blend your cane sugar if choosing to do so, and make your flax egg(mix the 6 tsp flax meal with the 6 tsp of water and set aside).
3) In a large bowl, whisk together flours, baking powder, and sugar. Set aside.
4) In a separate large bowl, combine yogurt, flax egg, condensed coconut milk, vegan butter, and plant milk. Whisk everything very well together.
5) Remove a few spoonfuls of the flour mixture and dust or coat the fresh strawberries in it, set aside while you pour the wet ingredients into the dry, stirring gently until almost all combined.
6) Add in the flour dusted strawberries and chocolate chips, and gently fold together.
7) Fill muffin cups 2/3 full, top with strawberry jam and streusel.
8) Bake at 350f for 12 minutes, then reduce heat to 320f, and bake another 16-20 minutes!

NOTE 1: I highly recommend ONLY baking muffins or ONLY baking square pans. I think this threw off(increased) the baking time of the muffins a bit because the square pan was SO full!

NOTE 2: If you're going to make the pan version, either use two 8 x 8 pans, or a large rectangular pan, it will take less time and bake much better! Mine baked at 350f for 12 minutes, then 50 minutes more at 320f - would not do it that way again LOL

NOTE 3: As stated in the video, I added too much sweetened condensed coconut milk(OOPS), and would reduce the amount of coconut yogurt used(maybe only 1/2 cup instead), and also would use fresh strawberries, that way there isn't any added liquid from them defrosting!

Let me know if you try this recipe and if you have different results than I did! Would love to know what changes you made and if this recipe is worth testing and trying again!