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–+ servings

Gluten Free Strawberry Muffins

Kaleena Martinez
These gluten free strawberry muffins are packed with fresh strawberries and make for the perfect afternoon snack or breakfast on the go.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 cups Almond flour
  • ¼ cup Coconut flour
  • 1 ½ teaspoons Baking powder
  • ⅓ cup Avocado oil
  • ½ cup Dairy free milk
  • ⅓ cup Maple syrup
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Diced fresh strawberries

EQUIPMENT NEEDED

  • Muffin tin
  • Muffin liners
  • Medium mixing bowl
  • Large mixing bowl

Instructions
 

  • Pre heat the oven to 350 degrees Fahrenheit
  • In a medium mixing bowl, whisk together the eggs, milk, maple syrup, avocado oil, and vanilla extract
  • In a large mixing bowl, whisk together the almond flour, coconut flour, and baking powder
  • Slowly add the wet ingredients into the dry ingredients stirring together as you go
  • Fold in the strawberries
  • Line a 12 tin muffin pan with liners and add the muffin batter to the tin making sure each tin has an even amount of batter
  • Bake at 350 degrees Fahrenheit for 20-25 minutes until the tops start to turn golden brown
  • Remove from oven and let cool for 10-15 minutes

Notes

Substitutions
Maple syrup- You can substitute honey for maple syrup.
Almond flour- I haven't tested this recipe without using almond flour so I would NOT recommend substituting it for gluten free flour, paleo all purpose flour, or oat flour.
Coconut flour- I haven't tested this recipe using a substitute for the coconut flour but I have eliminated the coconut flour and it turned out just fine.
Vanilla extract- Substituting almond extract or even lemon extract for vanilla extract would work great.
Milk- I have used ripe banana instead of the milk in this recipe and it turned out good. If you don't have enough milk you can use one ripe banana and ¼ cup of dairy free milk.
Avocado oil- You can use melted coconut oil instead.
Tips
Strawberries- I always buy organic strawberries. If you can buy organic strawberries I would highly suggest doing so. Strawberries are year after year the number one contaminated produce. Regular strawberries have the highest levels of pesticide residue than any other fruit or vegetable.
Muffin liners- I love using silicone muffin cups instead of paper liners.
You can add a few diced strawberries to the top of each muffin to make the strawberries really show through after baking.
Storing and reheating
The best way to store these paleo strawberry muffins is in an airtight container in the refrigerator for up to 5 days. You can also put them in a freezer bag and keep them in the freezer.
I pop one or two of these muffins in the microwave for 20-25 seconds and then have a fast breakfast to go.

Nutrition

Calories: 214kcalCarbohydrates: 13gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 75mgPotassium: 63mgFiber: 3gSugar: 7gVitamin A: 80IUVitamin C: 8mgCalcium: 98mgIron: 1mg

*nutrition information is an approximate

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