Skip to Content

Healthy Strawberry Muffins (Gluten Free DF)

These healthy gluten free strawberry muffins with a fluffy soft texture, are made with frozen chunks of strawberries folded in the muffin batter. The muffins are also dairy free, refined sugar free and without xanthan gum – thus healthier than majority of gluten free muffin verities.

These easy gluten free strawberry muffins are a great way to use up your extra strawberries, the dough is easily made by hand, no mixer required. They came out delicious just like my gluten free blueberry muffins with crumb topping. The strawberry muffins can be enjoyed for breakfast, brunch, or as snack in your lunch box.

Gluten Free Strawberry Muffins – Healthier Than Regular

As with most fruit-related recipes, the better the fruit, the better the end result so try to use very ripe aromatic strawberries. Just like banana muffins the riper the better.

I made these gluten free strawberry muffins with frozen strawberries, but fresh work as well.

Let’s see how easy you can make these gluten free strawberry muffins. You need about 9-10 ingredients, it depends on what you have on hand, but I strongly recommend stick to the actual recipe.

Ingredients You Need

Ingredients for strawberry muffins displayed on a board.

This post may contain affiliate links. To read the disclaimer policy See This.

  • Gluten free flour mix – I used my gluten free pastry flour mix (because I like healthier flours, not just starches and gums) but you can use your favorite easily. If you change the flour for these gluten free strawberry muffins, make sure the batter is not too wet or to dry, it should look like a pancake batter.
  • Diced strawberries – I used frozen strawberries, but fresh strawberries would have worked well too. First, let the strawberries defrost for about 10 minutes then rinse with cold water to remove any ice crystals and tap dry. This is necessary so you could chop them more easily.
  • Granulated sweetener – I love maple sugar for it’s “caramel” like flavor as an alternative to cane sugar, but you can use any healthier sugar you like, like coconut for example.
  • Eggs – I used large pasture raised, organic eggs (room temperature).
  • Non-dairy milk – any will work, the fatter the better.
  • Non-dairy butter – try to use a healthier alternative like Miyoko’s butter, that is soy free. Or use oil instead.
  • Baking powder – I usually like to use baking soda and an acid (like lemon juice) as a leavening agent, but this time I’m using an aluminum free baking powder.
  • Additional flavorings vanilla extract and almond extract – these two work so well together they enhance the flavor 5x fold, it’s absolutely amazing!

Find the complete printable recipe with measurements below.

How To Make Dairy And Gluten Free Strawberry Muffins

1. Prepare For Baking: Preheat your oven to 375°F and line a 12-cup muffin pan with baking liners. Prepare the strawberries (dice them).

Frozen strawberries diced into smaller chunks.

2. Combine Dry Ingredients: whisk together the flour, baking powder and salt. Reserve about two teaspoons of the flour mixture to coat the diced strawberries (in a sperate bowl). This will prevent them from sinking. You can also set aside 1/4 cup of the strawberries for topping the muffins.

Diced frozen strawberries with gluten free flour.

3. Mix Wet Ingredients: in a medium bowl, whisk together the eggs, maple sugar, melted butter or oil then add milk, vanilla and almond extract – mix until combined.

4. Stir the dry mixture into the wet ingredients until fully combined, then fold in the strawberries.

Process shots for how to make gluten free strawberry muffins  step by step.

5. Add Batter to Muffin Tin: Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional).

Gluten free strawberry muffin dough in a muffin tin and the baked version below.

6. Bake for about 30-35 minutes, until golden on top. Let the strawberry muffins cool in the pan a bit before transferring to a rack to cool completely.

Tip For Perfect Strawberry Muffins

Dice the strawberries: In order to get strawberries uniformly all over the batter, it’s best to dice them into smaller chunks. To dice a strawberry, begin with slicing your strawberry in half, then slice it into 4 or 6 pieces if it is a larger strawberry.

Feel free to use another type of berry in place of the strawberries. These gluten free muffins taste amazing with blueberries, blackberries and raspberries too! 

Soft and fluffy gluten free dairy free strawberry muffin, inside shot.

Muffin Tin: the baking time will vary depending on what muffin tin you will use. I recommend a high quality Porcelain Muffin Pan – I love it because it provides perfect browning and a quick cleanup plus it will last for a very long time! If you don’t want to grease the pan, then use muffins liners, to keep them from sticking to the pan.

Gluten Free strawberry muffins recipe stacked on each other.

PRO Tip For Moist Strawberry Muffins

To make your gluten free strawberry muffins even more softer and lighter, use (dairy free) yogurt in place of milk.

Healthy Strawberry muffins with frozen strawberries and without refined sugar.  #strawberrymuffins #healthy #glutenfree #dairyfree #strawberry #easy #recipes #cleaneating

How To Store The Muffins

Storing leftovers: store the strawberry muffins in a loosely covered but not air tight container for up to 5 days at cool to room temperature. 

Freezing: Freeze them in a sealed plastic bag or reusable silicon bag for up to 3 months.

Thawing: The best way to defrost is to let the muffins slowly thaw in your refrigerator for at least 24 hours. Then, reheat in the oven until heated through (about 15 minutes).

More Muffin And Breakfast Recipes

Strawberry muffins in red muffin liners decorated with strawberries.

Did you enjoy this gluten free strawberry muffin recipe?

Be sure to leave a comment and a rating below, the readers and I will truly appreciate it!

Gluten Free Strawberry Muffins (Dairy Free) Recipe

These gluten free strawberry muffins are a great way to use up your extra strawberries, the dough is easily made by hand, no mixer required. Easy to make , soft and fluffy just like my gluten free blueberry muffins with crumb topping. These healthy strawberry muffins can be enjoyed for breakfast, brunch, or as snack in your lunch box.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American, Clean Eating, Dairy Free, Gluten Free
Servings: 10 muffins
Calories: 158.5kcal
Author: HealthyTasteOfLife
Pin Recipe Save

Ingredients
 

Instructions
 

Prepare for baking: 

  • Preheat your oven to 375°F and line a 12-cup muffin pan with baking liners. Prepare the strawberries (dice them).

Mix wet ingredients:

  • In a medium bowl, whisk together the eggs, maple sugar, melted butter or oil then add milk, vanilla and almond extract – mix until combined.

Combine dry ingredients:

  • whisk together the flour, baking powder and salt. Reserve about two teaspoons of the flour mixture to coat the diced strawberries (in a sperate bowl). This will prevent them from sinking. You can also set aside 1/4 cup of the strawberries for topping the muffins.

Stir the dry into wet ingredients:

  • Combine wet and dry ingredients until fully combined, then fold in the strawberries, gently and don't overmix.

Add batter to muffin tin:

  • Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional for a sweeter top).

Bake the strawberry muffins:

  • Bake for about 30-35 minutes, until golden on top. Let the strawberry muffins cool in the pan a bit before transferring to a rack to cool completely.

Notes

 

Tips For Perfect Gluten Free Strawberry Muffins:

 
  • Gluten free flour mix – I used my gluten free pastry flour mix (because I like healthier flours, not just starches and gums) but you can use your favorite easily. If you change the flour for these gluten free strawberry muffins, make sure the batter is not too wet or to dry, it should look like a pancake batter.
  • Dice the strawberries: In order to get strawberries uniformly all over the batter, it’s best to dice them into smaller chunks. If you use frozen strawberries, let them thaw for 10 minutes first and rinse with cold water to remove any ice crystals. Then dice.
  • Make more softer and lighter gluten free strawberry muffins – use (dairy free) yogurt in place of milk.
  • Storing leftovers: store the strawberry muffins in a loosely covered but not air tight container for up to 5 days at cool to room temperature.
  • Freezing: Freeze them in a sealed plastic bag or reusable silicon bag for up to 3 months.
  • Muffin Tin: I recommend a high quality Porcelain Muffin Pan – I love it because it provides perfect browning and a quick cleanup plus it will last for a very long time!
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1muffin | Calories: 158.5kcal | Carbohydrates: 21.6g | Protein: 3.1g | Fat: 7.3g | Sodium: 51.4mg | Potassium: 100.1mg | Fiber: 1.8g | Sugar: 5.5g | Vitamin A: 1.3IU | Vitamin C: 21.5mg | Calcium: 1.5mg | Iron: 2.7mg

The information shown is an estimate provided by an online nutrition calculator.

©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

Strawberry Muffins Recipe Healthy Easy Gluten Free And Dairy Free.
Recipe Rating