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Gluten Free Strawberry Muffins

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The most delicious and moist bakery style gluten free strawberry muffins! Once you try these you will be shocked that they are gluten free!

Strawberry muffins surrounded by strawberries
Gluten Free Strawberry Muffins

I can’t stop eating these Gluten Free Strawberry Muffins, they are the absolute perfect summer muffin! This recipe is kid and adult approved. This recipe is perfect to bring to any brunch, as a treat at a potluck, a backyard BBQ, bring them into the office to treat all of your coworkers, or keep them on hand for a delicious treat or breakfast all week long. I topped mine with some extra chopped strawberries to make them nice and pretty, but you don’t have to if you don’t want too, this recipe is delicious either way!

INGREDIENTS YOU NEED

  • 3 cups almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp sugar
  • 1 ripe banana mashed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened almond milk
  • 1 cup chopped strawberries
overhead photo of strawberry muffins in a muffin tin with strawberries in one muffin cup
Gluten Free Strawberry Muffins

Instructions To Make Gluten Free Strawberry Muffins

  1. Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
  2. In a large bowl, place your almond flour, baking soda, sugar and salt. Whisk until well combined and create a well in the middle. Set aside.
  3. In a medium bowl mix together your mashed banana, unsweetened almond milk, vanilla extract and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your chopped strawberries.
  4. Divide your strawberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!

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Gluten Free Strawberry Muffins

Samantha
The most delicious and moist bakery style strawberry muffins! Once you try these you will be shocked that they are gluten free!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 27 mins
Total Time 33 mins
Course Breakfast, Snack
Cuisine American
Servings 8
Calories 194 kcal

Ingredients
  

  • 3 cups almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp sugar
  • 1 ripe banana mashed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened almond milk
  • 1 cup chopped strawberries

Instructions
 

  • Preheat oven to 325 degrees F. Grease or line a standard 12 cup muffin tin and set it aside.
  • In a large bowl, place your almond flour, baking soda, sugar and salt. Whisk until well combined and create a well in the middle. Set aside.
  • In a medium bowl mix together your mashed banana, unsweetened almond milk, vanilla extract and eggs until combined. Pour into the center of your flour mixture and mix together until smooth and there are no chunks lefts. Mix in your chopped strawberries.
  • Divide your strawberry muffin batter evenly among your prepared muffin tin. Each cup should be about 3/4 full. Place in the center of your preheated oven and bake for 27-30 minutes, or until a toothpick inserted in the middle of a muffin comes out ALMOST clean. Allow to cool and enjoy!

Nutrition

Serving: 1muffinCalories: 194kcalCarbohydrates: 10gProtein: 8gFat: 15gFiber: 4gSugar: 2g
Keyword almond flour, easy, fresh, gluten free, low calorie, low carb, moist, simple, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Gluten Free Strawberry Muffins

What are good ad ins for strawberry muffins?

I love sprinkling in some crushed freeze dried strawberries, walnuts, or lemon zest!

Can I use frozen strawberries?

I recommend using fresh strawberries but if all you can get is frozen they should work just fine!

What makes muffins light and fluffy?

Having typically refrigerated ingredients at room temperate (like eggs/butter/milk) helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.

Why do my muffins have flat tops?

There are a number of reasons but generally speaking, your muffins will come out flat because they are under baked, you used inactive leavening ingredients, or you over mixed your batter.

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By on August 26th, 2022

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