These gluten free strawberry muffins are so light and fluffy, your family will beg you to make a double batch!
I was at the farmer’s market last weekend and I couldn’t resist buying a case of these big, fresh, and juicy organic strawberries.
The way I calculate things…I get three baskets and my kids get the other three. Just to make sure they don’t cheat and eat my “recipe” strawberries, I put them in a container and hid it.
Now that I made these fresh strawberry muffins, I think the kids are glad I hid some strawberries :-). They ate the first batch of muffins before I could even get photos! Luckily, I hid away enough strawberries to make a second batch.
While making the second batch of muffins, I made a fun video so you can follow along.
You will be surprised how easy these are to make! (I do want to forewarn you that the music is awful midway. I used a freeware clip of music that YouTube says similar to another artists music so they chopped a bunch of it out. I learn something new every day.)
I still get pretty nervous making these videos, but I definitely improve with each one I create 🙂
If you have been reading my blog for awhile, you know I love to use almond flour in my baking as a way to add some protein to my baked goods. Anthony’s sent me their certified gluten free almond flour to try out. I can’t say enough good things about this almond flour. I have used their flour before, and honestly, I tend to use a few different ones depending on sale prices…but Anthony’s is fabulous.
The almond flour is so finely ground that these muffins are not gritty or lumpy…just light, and delicious.
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Things You Need to Make This Recipe:
How to make gluten free strawberry muffins:
Easy light and fluffy gluten free strawberry muffins.
Preheat the oven to 350 degrees.
In a large bowl, add dry ingredients and whisk to blend.
In a small bowl, add wet ingredients and whisk to blend.
Pour wet ingredients into the dry ingredients.
Mix lightly until it is just blended. This will make your muffins light and fluffy.
Put paper liners into a muffin tin.
Fill each cup 3/4 to the top with batter.
Bake for 18-20 minutes until done.
Remove onto a cooling rack.
More Yummy Muffins to Try!
(*I received a bag of almond flour from Anthony’s to try out in this recipe. All nutty opinions of it are my own.)