Gluten Free Strawberry Muffins are a delightful and moist bakery-style treat that will surprise you with their gluten-free goodness.
Gluten Free Strawberry Muffins are a delectable treat that embodies the essence of summer with their delightful flavors and vibrant colors. These muffins are made without gluten, making them a delicious option for those with dietary restrictions or preferences.
The muffins are a symbol of indulgence and charm, appealing to both young and old alike. With their sweet and juicy strawberry flavor, they provide a burst of freshness in every bite.
Strawberry Muffins have gained popularity as a beloved choice for various gatherings and occasions. They add a touch of sweetness and elegance to brunches, potlucks, and backyard BBQs. Whether shared among friends and family or served as a pleasant surprise among coworkers, these muffins bring a sense of joy and indulgence to any setting.
Enjoy these muffins as a delightful treat, knowing that they are not only gluten-free but also filled with the essence of summer’s bounty.
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
Instructions To Make Gluten Free Strawberry Muffins
- 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.
- Using 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!
Gluten Free Strawberry Muffins
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
Frequently Asked Questions About Gluten Free Strawberry Muffins
I love sprinkling in some crushed freeze dried strawberries, walnuts, or lemon zest!
I recommend using fresh strawberries but if all you can get is frozen they should work just fine!
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.
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.
More Recipes You Might Enjoy:
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- Summer Recipes
These are my favorite muffins!
You are so sweet!