Description
Delicious gluten-free strawberry muffins with a dairy-free option, perfect for breakfast or a snack.
Ingredients
- 🌾 Gluten-free flour – 2 cups
- 🍓 Fresh strawberries – 1 cup, hulled and chopped
- 🥛 Almond milk – 1 cup (or any dairy-free milk)
- 🥥 Coconut oil – 1/3 cup, melted
- 🍁 Maple syrup – 1/2 cup
- 🥄 Baking powder – 2 teaspoons
- 🍦 Vanilla extract – 1 teaspoon
- 🧂 Salt – 1/2 teaspoon
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by lining it with paper liners or greasing it with coconut oil.
- In a large mixing bowl, combine the gluten-free flour, baking powder, and salt.
- In another bowl, whisk together the almond milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped strawberries.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-22 minutes, or until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh ingredients for the best flavor.
- Chill wet ingredients for fluffier muffins.
- Don’t overmix the batter.
- Coat strawberries in flour to prevent sinking.
- Check for doneness a few minutes before the recommended time.
- Allow muffins to cool completely to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten-free, strawberry muffins, dairy-free, baking, healthy snacks