These healthy gluten free strawberry muffins are made with healthier gluten free flours and frozen chunks of strawberries. The dough is easily made by hand, and the result – fluffy soft texture. Serve for breakfast, as snack, or dessert option.The recipe can be adapted to any type of diet.
This recipe is excelent if you want to alternate your gluten free breakfast options, especially if you’re a bit bored with waffles and pancakes.
What truly sets these strawberry muffins apart is their unique blend of gluten-free flours, unrefined sugars, and organic ingredients that yield a nutritious and wholesome dessert. Just like these gluten free blueberry oat muffins with crumb topping, make sure to try them!
Why These Gluten Free Strawberry Muffins Are Healthier Than Regular
- Infused with real strawberries (frozen);
- Uses a gluten-free flour blend made predominantly from whole grains and low-starch flours.
- Made with plant based milk and butter, but you could use regular as well.
- Use of natural maple sugar (as a sweetener) instead of processed white sugar.
- No gums and artificial thickening agents.
Ingredients Needed
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.
- 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 mix if you must. If you change the flour, just make sure the batter is not too wet or to dry, it should look like a pancake batter.
- Strawberries – I used frozen strawberries, but fresh strawberries would have worked well too. First, let the strawberries defrost for about 10 minutes. This is necessary so you could chop them more easily.
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- 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 (or regular) – 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 Healthy Gluten Free Strawberry Muffins
Step 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).
Step 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.
Step 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.
Step 4. Stir the dry mixture into the wet ingredients until fully combined, then fold in the strawberries.
Step 5. Add Batter to Muffin Tin: Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional).
Step 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.
More Treats With Strawberries:
- Strawberry Crumble/Crisp + GD/DF Option
- Strawberry Crepe Cake (+GF/DF Option)
- Valentine’s Cookies: Strawberry Hearts (V, GF)
- Strawberry Bliss Balls (Nut Free, Paleo)
- Homemade Strawberry Ice Cream (Dairy Free)
- Strawberry Banana Milkshake + Video, DF Version
Tips For Perfect Gluten Free Strawberry Muffins
- The right consistency with gluten-free flours can be tricky. Sift your flours before mixing to ensure there are no lumps and that the texture of your muffins remains fluffy and light.
- Dice the strawberries: In order to get strawberries uniformly all over the batter, it’s best to dice them into smaller chunks. Also use very ripe aromatic strawberries. Just like banana muffins, the riper the better.
- To make your gluten free strawberry muffins even more softer and lighter, use (dairy free) yogurt instead of milk.
- 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!
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.
How To Store
- 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
- Gluten Free Dairy Free Blueberry Muffins + Crumb Topping
- Oat Flour Pancakes: Moist & Fluffy
- Healthy Gluten Free Crepes + Fillings (Dairy Free)
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!
Printable Recipe
Gluten Free Strawberry Muffins Recipe
Ingredients
- 2 large eggs
- 1/2 cup maple sugar - or any other granulated sugar you like
- 1/2 cup non dairy milk - any milk works
- 1/3 cup non-dairy butter - or use oil
- 1 ⅔ gluten free pastry flour mix - see notes
- 1½ strawberries - frozen, chopped (or fresh)
- 2 tsp baking powder - aluminum free
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract - it enhances the vanilla flavor
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!
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Ally
Wednesday 26th of January 2022
These strawberry muffins were a hit in my house, thanks for sharing!
HealthyTasteOfLife
Wednesday 26th of January 2022
My pleasure!