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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.
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.
- 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