frozen strawberry 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:

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Gluten Free Strawberry Muffins (Dai...

The most viewed frozen strawberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine