Gluten free strawberry muffins are so light and fluffy, your family will beg you to make more! Your best bet is to make a double batch of the gluten free strawberry muffins recipe.
Oh, and I have a gluten free diet tip: this is the only gluten free muffins recipe you will EVER need! Just substitute your favorite fruit, chocolate chips, nuts, or anything you like to create a custom muffin recipe you will love.
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 gluten free strawberry muffins before I could even get photos! Luckily, I hid away enough strawberries to make a second batch. (If you don’t have strawberries, maybe you can make one of these gluten free muffin recipes instead!)
While making the second batch of the gluten free strawberry muffins recipe, I made a fun recipe 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 is similar to another artists music, so they chopped a bunch of it out. I learn something new every day.)
How to Make the Gluten Free Strawberry Muffins Recipe (VIDEO)
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:
- 1 1/4 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 3/4 cup almond flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- 2/3 cup water
- 1 teaspoon vanilla
- 1 cup chopped strawberries
- 6 tablespoons melted butter
- 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.
- Add strawberries.
- 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.
Amount Per Serving:Calories: 179 Saturated Fat: 4g Cholesterol: 42mg Sodium: 86mg Carbohydrates: 20g Fiber: 2g Sugar: 9g Protein: 3g
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.)