Description

These Gluten-free Strawberry Muffins with Dairy-free Option are light, fluffy, and bursting with fresh strawberry flavor. Perfect for breakfast or a healthy snack!

Ingredients

Gluten-free flour – 2 cups

Fresh strawberries – 1 cup

hulled and chopped

Almond milk – 1 cup (or any dairy-free milk)

Coconut oil – 1/3 cup

melted

Maple syrup – 1/2 cup

Baking powder – 2 teaspoons

Vanilla extract – 1 teaspoon

Salt – 1/2 teaspoon

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix the gluten-free flour, baking powder, and salt.
In another bowl, combine the melted coconut oil, almond milk, maple syrup, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped strawberries.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

For an extra sweetness, add a sprinkle of coconut sugar on top before baking. These muffins can be stored in an airtight container for up to 3 days.

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, Dairy-free, Healthy Snacks, Baking, Dessert