Gluten-Free Strawberry Muffins

Brighten your mornings with these delightful Gluten-Free Strawberry Muffins, a perfect blend of sweet, juicy strawberries and light, fluffy texture. Made with gluten-free all-purpose flour and lightly sweetened with granulated sugar, these muffins are moist and tender with a subtle vanilla aroma. Fresh diced strawberries bring a burst of fruity flavor to every bite, while an optional oat flour crumble topping adds irresistible crunch. Perfectly suited for gluten-sensitive eaters or anyone craving a healthier option, this recipe is dairy-free and uses almond milk for a smooth, velvety batter. Ready in just 35 minutes, they're quick to whip up and make an ideal breakfast, snack, or dessert. Serve warm or room temperature, and enjoy a slice of summer any time of year!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Granulated sugar
• 2 large Eggs
• 0.75 cups Unsweetened almond milk or other dairy-free milk
• 0.25 cups Vegetable oil (or melted coconut oil)
• 1 teaspoon Vanilla extract
• 1 cup Fresh strawberries, diced
• 0.25 cups Gluten-free oat flour (for optional crumble topping)
• 2 tablespoons Brown sugar (for optional crumble topping)
• 1 tablespoon Cold butter or dairy-free butter (for optional crumble topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with oil spray.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.

Step 3

In a separate medium mixing bowl, whisk together the eggs, almond milk, vegetable oil, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are fine.

Step 5

Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 of the way full.

Step 7

For the optional crumble topping, mix the gluten-free oat flour and brown sugar in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the muffin batter.

Step 8

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(975.8g)

Amount per serving	% Daily Value*
Calories	2515.2

Total Fat 88.1g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat g
Cholesterol 402.4mg	0%
Sodium 2493.1mg	0%
Total Carbohydrate 424.5g	0%
Dietary Fiber 12.0g	0%
Total Sugars 183.9g
Protein 24.3g	0%

Vitamin D 166.1IU	0%
Calcium 482.7mg	0%
Iron 6.0mg	0%
Potassium 663.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 3.8%

Carbs: 65.6%