Gluten Free Strawberry Muffins
There is just something special about a homemade batch of fresh muffins in the morning. These gluten free Strawberry Almond Muffins soft, fluffy and bursting with sweet, juicy strawberry flavors. Perfect for busy mornings, quick snacks, or even a light dessert, they come together with minimal effort—just 10 minutes of prep time and 20 minutes in the oven. Whether you’re gluten-free or just looking for a low-carb muffin recipe, these are sure to impress!
Why Will I LOVE This Recipe?
What is there not to love about these Strawberry Almond Muffins? It is soft, moist, delicious, and versatile. It will quickly become a family favorite and a regular go-to for a sweet treat!
- Quick + Easy: This recipe only requires 10 minutes of prep time and 20 minutes of baking. They are fast and you can easily whip up a batch of these delicious muffins in no time.
- Gluten-Free: Made with almond flour, these muffins are naturally gluten-free without compromising on taste or texture.
- Low-Carb: These muffins are made with almond flour, which has turned a traditional muffin into a low-carb muffin without sacrificing the great taste! Perfect for those of us watching our sugar and carb levels!
- Perfectly Balanced Flavor: The sweetness of the strawberries is complemented by a hint of tartness from the apple cider vinegar. This creates a balance of flavor that is refreshing and satisfying!
- Versatile Treat: Enjoy them for breakfast, as a snack, or even as a light dessert—they’re perfect anytime!
Even my husband, who isn’t gluten-free and typically isn’t a fan of strawberries, gave these muffins his full approval and asked me to make them again!!
How to Make Gluten Free Strawberry Almond Muffins
Really, once you have gathered your ingredients, this recipe is fairly simple to follow. It works in main 3 steps- dry ingredients, wet ingredients, fold together. That’s it! Once you choose what size muffins you want, it’s ready to bake!
Ingredients
- Almond Flour
- GF Baking Flour
- Sugar
- Eggs
- Butter
- Apple Cider Vinegar *see substitutions
- Vanilla Extract
- Salt
Step by Step
- Preheat oven to 350ºF and line your muffin tin.
- In a medium mixing bowl, mix together dry ingredients- almond flour, baking flour, and salt.
- In a large mixing bowl combine liquid ingredients. Beat together 1 egg, sugar, melted butter, and vinegar.
- Mix the dry ingredients into the wet ingredients mixture in 3 parts.
- In a small bowl, whip 1 egg white. When frothy, fold into the batter. Be careful not to over mix, this will keep the muffins from getting fluffy!
- Fold in strawberries and any other add-ons you wish.
- Using a spoon, scoop small balls of batter into your muffin tin. Make sure not to overfill each muffin, the batter should sit about 1/2 to 3/4 full.
- Bake them in the oven for 15-20 minutes, or until golden brown on top. Keep an eye on the muffins when cooking- I made mini muffins so they cooked in less time than larger muffins will. You can always check their doneness by inserting a toothpick. If it comes out clean or with a couple little crumbs sticking to the stick (not wet batter), then they are ready!
- Allow muffins to cool completely before eating or decorating.
This recipe yielded 12 mini muffins, or 6 standard sized muffins.
Substitutions and Add-ons
Cooking & baking is fun because you can always experiment with substitutions to recipes.
- Looking for something easier than whipped egg whites? You can simply replace it with baking soda.
- You can substitute the apple cider vinegar for equal parts lemon juice or white vinegar.
- If you don’t want to use baking flour, just replace it with equal parts almond flour (this will lessen your carb count too!)
- To have a less buttery flavor, replace butter with equal parts coconut oil.
- Avoiding sugar? Switch out the cane sugar with honey or other sugar-free sweetners.
- Try making it vegan by replacing butter with coconut oil and eggs with applesauce.
These muffins are deliciously basic, however, feel free to dress them up!
- Top each muffin with sliced strawberries or mint.
- Make these muffins a dessert by adding glaze/icing,
- Mix in more than just strawberries! Try mini chocolate chips -white or milk chocolate would both be yummy!
Did you try this recipe?
Leave a rating and comment below, and don’t forget to tag me on Instagram @cookingwithquetzal—I’d love to see what you’ve made!
Strawberry Almond Muffins
Description
These gluten free Strawberry Almond Muffins are soft, fluffy, and bursting with sweet, juicy strawberry flavors. Perfect for busy mornings, quick snacks, or even a light dessert, they come together with minimal effort.
Ingredients
Instructions
-
Whisk together the dry ingredients- almond flour and sugar.
-
In a different bowl, beat together the wet ingredients- 1 egg, butter, vanilla and vinegar.
-
Fold the dry ingredients into the wet ingredients in 3 parts. Make sure not to over mix the batter.
-
Whip 1 egg white and fold into the batter mixture.
-
Fold in diced strawberries.
-
Carefully spoon batter into muffin tins.
Note
This recipe makes 12 mini muffins or 6 regular sized muffins.
