I have multiple food intolerances and am trying to keep ingredients dairy free, gluten free (honestly, grain free) for a muffin recipe. I bake gluten free pretty often and notice xanthum gum is used for a LOT of baking. I got 3 quarts of strawberries from my CSA last week and needed to do SOMETHING with them, so I made strawberry flax muffins. They seemed great coming out of the oven, but then collapsed in the middle and a little undercooked in the middle once cooled. I'm going to try the recipe again this weekend and am thinking I should add xanthum gum to it to help with rising? The muffins TASTED great, they're just super-moist, dense (I'm ok with that) and mushy/collapsed in the middle. Thoughts?

-2 cups of strawberries, mashed
-⅔ cup mashed avocado
-3 egg whites
-1 tsp of vanilla extract
-1 tsp of baking soda
-¾ cup vanilla flavored protein powder
-2 tsps of stevia
-1 cup of ground flax
-2 tsps ground cinnamon

I'm thinking I should be adding apple cider vinegar to the baking soda, and some xanthum gum? Also thinking I should probably whip the egg whites. The mashed avocado was a substitute for greek yogurt in the original recipe. And the ground flax was a sub for the oats. Wondering if maybe some almond flour might help instead of the protein powder. Just a thought. I'm not a baker, I just play one on TV.

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