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Gluten Free Strawberry Muffins

Gluten Free Strawberry Muffins are grain free, dairy free, paleo, vegetarian and moist and delicious. A sweet muffin full of strawberry flavor to enjoy for breakfast of an afternoon snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12
Author: Amy Stafford

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup organic pure maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 eggs lightly beaten
  • ¼ cup dairy free yogurt alternative I used Silk strawberry
  • ¼ cup coconut oil melted
  • 2 teaspoons vanilla
  • cups strawberries chopped (about 10 medium to large)

Instructions

  • Preheat oven to 350 degrees. Line or grease 12 muffin cups.
  • In a large bowl, whisk together flours, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground cloves, and ginger. Set aside.
  • In a separate bowl, combine eggs, maple syrup, yogurt alternative, coconut oil and vanilla until blended. Add to flour mixture and gently mix until combined (Be careful not to over mix). Gently fold in strawberries.
  • Divide batter evenly between muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for 5 minutes. Transfer muffins to wire rack and let cool completely.