Ingredients
Units
Scale
- Nonstick cooking spray
- 1 cup strawberries (see notes)
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup olive oil or melted coconut oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray and set aside.
- Place the strawberries in a medium bowl. Use the back of a fork to mash the strawberries until most of them are at least slightly mashed. Set aside.
- In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir to combine.
- Stir in the almond milk mixture, oil, vanilla, and the mashed strawberries.
- Then, divide the batter between the muffin wells.
- Bake for 25 minutes, or until the muffins are cooked through and a toothpick or fork inserted into the center of one comes out clean.
- Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.
Equipment
Bob’s gluten-free baking flour
Buy Now →Notes
- You can use fresh or frozen strawberries in this recipe. To use frozen strawberries, measure out one cup and place them in a bowl. Let the strawberries defrost in the refrigerator overnight or defrost them in the microwave before making the muffins.
- Store any cooked muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. You can also freeze any leftover cooked muffins in a ziptop bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 194
- Sugar: 11.8 g
- Sodium: 69.7 mg
- Fat: 6.3 g
- Saturated Fat: 5 g
- Carbohydrates: 33.1 g
- Fiber: 1 g
- Protein: 1.6 g
- Cholesterol: 0 mg