Get the Recipe: Gluten Free Strawberry Muffins (Dairy Free & Paleo)
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5.0
33 reviews
Excellent
Get the Recipe: Gluten Free Strawberry Muffins (Dairy Free & Paleo)
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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.
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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!
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
104mg
(4%)
Potassium
84mg
(2%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
69IU
(1%)
Vitamin C
3mg
(3%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 104mg | 4% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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