Gluten Free Strawberry Muffins (Dairy Free & Paleo)
User Reviews
5
Gluten Free Strawberry Muffins (Dairy Free & Paleo)
Description
These muffins use almond flour and tapioca flour as the base, with baking soda as leavening. Eggs, maple syrup, vanilla, and melted coconut oil provide structure and moisture without dairy. Diced strawberries are coated with almond flour to keep them suspended in the batter during baking, and dark chocolate chips add contrast in flavor and texture.
Baked at 350°F for 18 to 20 minutes, the muffins yield a soft crumb with a tender bite and pockets of juicy strawberry. The combination of naturally sweet maple syrup and chocolate creates balanced sweetness without overpowering the berry flavor. Mixing the batter just until combined avoids toughness.
These muffins suit dairy-free, paleo, and gluten free diets, making them a versatile breakfast or snack option. Cooling briefly before removing from the pan helps them retain shape. The recipe offers possible substitutions like arrowroot or cornstarch for tapioca flour and butter instead of coconut oil for a dairy version.
Storage instructions note that muffins keep well at room temperature in an airtight container for several days and freeze well for longer preservation, making them convenient for make-ahead needs.
Ingredients
- 2 ¼ cups almond flour
- ⅓ cup tapioca flour
- 1 tsp baking soda
- 4 egg
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- ⅓ cup coconut oil melted
- ½ cup strawberry diced
- 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
- Tapioca flour can be replaced with arrowroot powder or cornstarch if needed.
- For a dairy version, melted butter can substitute melted coconut oil.
- Dice strawberries small to roughly blueberry size for even distribution.
- Coating strawberries with almond flour before folding prevents sinking during baking.
- Do not overmix the batter; mix just until combined to maintain muffin tenderness.
- Fill muffin liners nearly to the top as muffins will rise only slightly.
- Check doneness by inserting a toothpick; it should come out clean without gooey batter.
- Store muffins at room temperature in an airtight container for up to 4 days; they freeze well.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
