Gluten-Free Strawberry Muffins are a delightful and healthy treat, perfect for breakfast or a snack. These muffins are soft, moist, and bursting with juicy strawberries in every bite. Using a gluten-free flour blend ensures they have the same fluffy texture as traditional muffins, while keeping them safe for those with gluten sensitivities. The sweetness of the strawberries combined with the lightness of the muffins makes them a refreshing and delicious option, especially when strawberries are in season.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour (optional for added texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup almond milk (or any milk of choice)
- 1 ½ cups fresh strawberries, diced
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the melted coconut oil, eggs, vanilla extract, and almond milk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the diced strawberries.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your fluffy, fruit-filled Gluten-Free Strawberry Muffins as a fresh and flavorful treat!
