Get the Recipe: Gluten Free Strawberry Muffins (Dairy Free & Paleo)
These Gluten Free Strawberry Muffins are light, fluffy, and so easy. They are great for a healthy breakfast or snack. These muffins are made with healthy ingredients and have the best texture.
Ingredients
- 2 ¼ cups almond flour
- ⅓ cup tapioca flour
- 1 tsp baking soda
- 4 eggs
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- ⅓ cup coconut oil, melted
- ½ cup diced strawberries
- 1 tsp almond flour
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a muffin tray with paper liners.
- In a large mixing bowl, sift together 2 ¼ cups almond flour, tapioca flour and baking soda.
- Next, add in eggs, maple syrup, vanilla extract, and melted coconut oil. Mix until just combined.
- In a small bowl, gently toss diced strawberries with 1 tablespoon almond flour until coated. This is to prevent strawberries from sinking to the bottom of the muffins.
- Gently fold in coated strawberries and dark chocolate chips to batter.
- Once combined, scoop batter into muffin liners. Fill each muffin cavity almost to the top.
- Bake for 18 to 20 minutes or until a toothpick inserted in the muffins comes out clean.
- Finally, remove from oven. Allow muffins to cool 5 minutes in tray before carefully removing.
Notes
- Arrowroot powder or cornstarch can replace tapioca flour.
- For a version with dairy, melted butter can replace melted coconut oil.
- Slice strawberries until they are no larger than a blueberry.
- Tossing the strawberries with the 1 tablespoon almond flour helps prevent strawberries from sinking to the bottom of the muffins.
- Do not over mix the batter. Mix until just combined.
- Fill muffin liners almost to the top. These muffins will rise slightly.
- Bake until a toothpick inserted comes out clean. Once the top of the muffins no longer look gooey, check for doneness.
- Store muffins at room temperature in an airtight container for up to 4 days.
- These muffins freeze well!
Calories: 234kcal, Carbohydrates: 16g, Protein: 6g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 104mg, Potassium: 84mg, Fiber: 2g, Sugar: 8g, Vitamin A: 69IU, Vitamin C: 3mg, Calcium: 74mg, Iron: 1mg