Description
Indulge in these deliciously fluffy gluten-free strawberry muffins, perfect for breakfast or a delightful snack. Fresh strawberries add a burst of flavor to these wholesome treats.
Ingredients
Gluten-free flour: 2 cups
Fresh strawberries: 1 cup
hulled and chopped
Sugar: 3/4 cup
Eggs: 2 large
Almond milk: 1 cup (unsweetened)
Baking powder: 2 teaspoons
Vanilla extract: 1 teaspoon
Salt: 1/2 teaspoon
Additional sugar: for dusting on top (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free flour, baking powder, and salt.
- In another bowl, whisk together the sugar, eggs, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle additional sugar on top if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure the strawberries are well-drained, and adjust the sugar based on the sweetness of your strawberries.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: Gluten-Free, Strawberry Muffins, Baking, Dessert, American, Easy Recipe