dairy free muffins

These gluten free strawberry muffins are a great way to use up your extra strawberries, the dough is easily made by hand, no mixer required. Easy to make , soft and fluffy just like my gluten free blueberry muffins with crumb topping. These healthy strawberry muffins can be enjoyed for breakfast, brunch, or as snack in your lunch box.

Gluten Free Strawberry Muffins (Dairy Free) Recipe

eggs

sugar

non dairy milk (any milk works)

non-dairy butter (or use oil)

pastry flour mix (see notes)

strawberries (frozen, chopped (or fresh))

tsp baking powder (aluminum free)

tsp sea salt

tsp pure vanilla extract

tsp almond extract (it enhances the vanilla flavor)

Preheat your oven to 375°F and line a 12-cup muffin pan with baking liners. Prepare the strawberries (dice them).

Prepare for baking: 

In a medium bowl, whisk together the eggs, maple sugar, melted butter or oil then add milk, vanilla and almond extract - mix until combined.

Mix wet ingredients:

whisk together the flour, baking powder and salt. Reserve about two teaspoons of the flour mixture to coat the diced strawberries (in a sperate bowl). This will prevent them from sinking. You can also set aside 1/4 cup of the strawberries for topping the muffins.

Combine dry ingredients:

Combine wet and dry ingredients until fully combined, then fold in the strawberries, gently and don&#039;t overmix.

Stir the dry into wet ingredients:

Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional for a sweeter top).

Add batter to muffin tin:

Bake for about 30-35 minutes, until golden on top. Let the strawberry muffins cool in the pan a bit before transferring to a rack to cool completely.

Bake the strawberry muffins:

These little gems are made with only 5 ingredients! A great way to use ripe bananas!

Biscoff Blender Muffins

bananas

biscoff spread butter

vanilla extract

Tablespoons honey

baking soda

chocolate chips

Combine

Add bananas, Biscoff spread, eggs, vanilla extract, honey, and baking soda to a blender.

Blend

Blend thoroughly until the mixture is super creamy.

Fill

Fill a mini muffin tray with mixture and top with chocolate chips.

Bake

Bake at 400 degrees Fahrenheit for 13-15 minutes, until muffins are golden.

Cool

Let sit for a few minutes before moving onto a cooling rack.

Please in metric, I love all your recipes but difficulties with cups. Thank you

Who could pass on warm, perfectly spiced apple muffins? The sweet apple mixture and slightly crunchy crumb topping take these muffins to the next level. Plus, they&#039;re always light, fluffy, and moist!

Gluten-Free Apple Muffins (BEST EVER!)

apples

lemon juice

white sugar

cinnamon

gluten-free 1:1 baking flour (80 grams)

light brown sugar (67 grams)

white sugar (15 grams)

butter (melted 60 grams)

gluten-free 1:1 baking flour (280 grams)

almond flour (85 grams)

baking powder

salt

ginger

nutmeg

brown sugar

vegetable oil oil

yogurt

In a medium bowl, combine the apples, lemon juice, white sugar and cinnamon. Stir to combine and let sit while you prepare the muffin batter.

Prepare the Apples:

Mix the gluten-free flour, brown sugar, granulated sugar, and cinnamon together in a small bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.

Make the Crumb Topping:

Preheat the oven to 425F. Line a standard muffin pan with paper baking cups.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and brown sugar. Beat together until the mixture is light and fluffy, about 3 minutes.

With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.)

With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture. Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.

Stir in the apple mixture with a rubber spatula until combined. Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin tin. Sprinkle the crumb topping evenly over the top of the muffins. (If you want extra tall muffin tops you can refrigerate the muffins in the pan for 15 minutes before baking.)

Bake the muffins for 10 minutes, then turn down the heat to 375F. Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Make the Muffins:

Loved this recipe! Delicious, very light &amp; fluffly!

Brilliant recipe thank you for sharing my son and I love them

I also substituted sour cream for the yogurt.

This recipe was amazing! I feel like gluten free baking never goes the way the recipe calls for and ends up not baked completely or baking for way longer than listed. Not this recipe! Love the apple chunks instead of using something like applesauce. It's such a simple, calming treat. ❤️ I will add a touch more cinnamon next time I make it but I very much enjoyed my first attempt at the recipe, thank you!

These are the BOMB!!  So Moist and flavorful!  I made 16 and they were gone the NEXT day! My entire family of 6 LOVED THEM!  Only request, can we add caramel for an additional knock out flavor?  Thank you for another awesome recipe!

So in looove. The best GF apple muffins. I skipped out on the crumble. I also didn’t have yogurt so I used almond milk. I didn’t have the spices except cinnamon, so I used same measurements but with apple pie spice and yes pumpkin pie spice since this had the ginger. I also did not have lemon juice, so I used apple cider vinegar instead. And wow!!! Amazing. My kid and my spouse raved about this. We had these muffins everyday for breakfast for several days. Thank you so much!

Recipe looks delicious! I try different muffin recipes as they're a quick snack option. Can I substitute sour cream for the yogurt?

You cannot tell these are gluten free/dairy free if you aren't told. 
I replaced the butter with Imperial margarine (dairy free) and thr yogurt with half applesauce/half coconut oil. 
Rave reviews!

Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.

Strawberry Yogurt &amp; Rhubarb Muffins with Crumble

flour

unsalted butter (cold)

6-oz containers of Liberté® Méditerranée strawberry yogurt

milk

vegetable oil

rhubarb, coarsely chopped (about 2 stalks)

strawberry gelatin mix

water

Make the compote first: combine the rhubarb, gelatin...

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

In a large mixing bowl, combine 1½ cups...

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Combine the egg, yogurt, milk, and oil in...

Combine the egg, yogurt, milk, and oil in a separate bowl.

Stir the wet ingredients from step 3 into...

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Scoop the mix into a lightly greased muffin...

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Add the strawberry rhubarb compote to the center...

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

To make the crumble, combine ¼ cup sugar...

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Bake for 20-22 minutes at 350 degrees until...

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Let cool at least 5 minutes before removing...

Let cool at least 5 minutes before removing from the pan.

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Top 4 dairy free muffins recipes from across the web

The most viewed dairy free muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Strawberry Muffins (Dai...

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The most viewed dairy free muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Strawberry Yogurt & Rhubarb Muf...