Description
Delicious gluten-free strawberry muffins with a dairy-free option.
Ingredients
Scale
- 2 cups gluten-free flour
- 1 cup mashed strawberries
- 1/2 cup sugar
- 1/4 cup coconut oil (for dairy-free option)
- 1/2 cup almond milk (for dairy-free option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, combine sugar, coconut oil, almond milk, and vanilla extract.
- Mix the wet ingredients with the dry ingredients until well combined.
- Fold in the mashed strawberries.
- Pour the batter into muffin tins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For extra flavor, add lemon zest.
- Can substitute strawberries with blueberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Gluten-free Strawberry Muffins, dairy-free muffins, gluten-free baking