Description
Delicious gluten-free strawberry muffins that are moist and bursting with flavor.
Ingredients
Scale
- 1 muffin tin nonstick cooking spray
- 1 cup strawberries (see notes)
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 2/3 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/3 cup olive oil or melted coconut oil
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray and set aside.
- Place the strawberries in a medium bowl. Use the back of a fork to mash the strawberries until most of them are at least slightly mashed. Set aside.
- In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Stir to combine.
- Stir in the almond milk mixture, oil, vanilla, and the mashed strawberries.
- Then, divide the batter between the muffin wells.
- Bake for 25 minutes, or until the muffins are cooked through and a toothpick or fork inserted into the center of one comes out clean.
- Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.
Notes
- For a sweeter flavor, you can add extra sugar or serve with honey.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg