Description
Delicious gluten-free strawberry muffins that are fluffy, moist, and bursting with fresh strawberry flavor.
Ingredients
Gluten-free flour: 2 cups
Fresh strawberries: 1 cup, hulled and chopped
Sugar: 3/4 cup
Eggs: 2 large
Almond milk: 1 cup (unsweetened)
Baking powder: 2 teaspoons
Vanilla extract: 1 teaspoon
Salt: 1/2 teaspoon- Additional sugar: for dusting on top (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the muffin tin by lining it with paper liners or spraying with cooking spray.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
- In another bowl, beat the eggs and then add the sugar, almond milk, and vanilla extract, mixing until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
- Fill each muffin cup about 2/3 full with the batter and sprinkle with additional sugar if desired.
- Bake in the preheated oven for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Optional add-ins include lemon zest, chopped nuts, chocolate chips, or chia seeds.
- For dairy-free muffins, substitute eggs with flax eggs or applesauce.
- Frozen strawberries can be used; thaw and pat dry to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gluten-free, strawberry muffins, baking, healthy treats