Would you believe me if I told you that the BEST ever strawberry muffin recipe not only came together in 10 minutes, but also happened to be gluten-free? It's true! My Simple Strawberry Muffins are light, fluffy muffins that are bursting with fresh strawberries, and comes together in a mere matter of minutes. In just 10 minutes, you can have a batch of fresh, homemade muffins that are perfect for breakfast, brunch, or anytime you need a delicious and satisfying treat.
Ingredients
- 1 Egg
- ¼ Cup Avocado Oil or substitute melted coconut oil or vegetable oil
- 1 Teaspoon Vanilla Extract
- ¾ Cup Milk of Choice
- ½ Cup Coconut Sugar or substitute white sugar or brown sugar
- 1 ½ Cups Gluten-Free Flour or Oat Flour
- 1 Teaspoon Baking Powder
- 1 ½ -2 Cups Fresh Strawberries chopped
Instructions
- Start by preheating your oven to 350 F.
- Next, mix your wet ingredients together in a bowl, then add in the dry ingredients.
- Mix until your batter just comes together, being careful not to over-mix.
- Once your batter comes together, it should be nice and thick. If it is looking too dry, feel free to add in more milk, one tablespoon at a time, until it reaches your desired consistency.
- Then, chop your strawberries and gently fold them into the batter.
- Finally, grease a muffin tin lightly with oil or butter, then transfer your batter to the muffin tin, adding 1-2 spoonfuls to each muffin cavity.
- Finally, bake your muffins for 20-22 minutes, until they’re golden on top.
- Once they’re done, remove them from the oven, let cool, and enjoy!
Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 47mg | Fiber: 2g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
