Name: Gluten free strawberry muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1/2 cup butter (melted); 1 1/4 cup gluten free flour mix; 3/4 cup tapioca starch; ½ cup sugar; ¼ tsp sea salt; 1 tbsp baking powder; 1 cup milk; 1 egg; 1 tsp vanilla extract; 3/4 cup strawberries (chopped)

I LOVE to bake. I think it’s fun to throw together ingredients and watch them rise and fill the house with wonderful aromas. These summer muffins smell fantastic as they cook and taste even better!

Really, is there anything better than a nice warm muffin with a steaming cup of tea or coffee in the morning? Sigh. Pure bliss.

It doesn’t really matter what time of the year either. When you have so many produce options throughout the seasons, you can find something new and yummy to make in your kitchen.

Muffins happen to be a favorite of mine. They are not as picky as a cake and they are instant portion control. (Well, maybe some of you don’t have that problem….)

I also love that you can make a big batch and freeze them for a quick, easy breakfast to pull out on busy mornings. Add a nice green smoothie and you’ve got a filling breakfast.

While blueberry muffins are a staple around here, my family enjoys a nice strawberry muffin too. They are beautifully moist and just a touch different to make them a nice treat.

Print Recipe

5 from 1 vote

Gluten free strawberry muffins

Make ahead and these are a quick breakfast option.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: strawberry muffins

Servings:

Calories: 188kcal

Author: Jessica

Ingredients

1/2 cup butter melted
1 1/4 cup gluten free flour mix
3/4 cup tapioca starch
½ cup sugar
¼ tsp sea salt
1 tbsp baking powder
1 cup milk
1 egg
1 tsp vanilla extract
3/4 cup strawberries chopped

Instructions

Preheat oven to 375 degrees F. Line or grease muffin tin.
Melt butter and set aside.
Mix milk, egg, and vanilla until combined.
Mix dry ingredients in a large bowl.
Add the melted butter and wet ingredients to the large bowl and combine, do not over mix.
Fold in berries carefully.
Spoon evenly into muffin pan.
Bake at 375 for 20-25 minutes, until the tops are a nice golden color.

Notes

Dairy-free version - use melted coconut oil in place of butter.

Nutrition

This recipe is easy to change up. Another idea is to change out those berries for chocolate chips. (or maybe just reduce the strawberries just a skosh and sprinkle a few chocolate chips in there…that’s probably the healthier option!)

For another great summer strawberry breakfast, try my Strawberry Breakfast Cookies.

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Jessica

Jessica loves to learn and share about natural living, from whole foods to herbal remedies. With a desire to take care of her family through natural means, she has spent a lot of time researching and experimenting to find what fits best in her lifestyle. Struggling with her health for a few years after a miscarriage she tested positive for Hashimoto's and is currently working on healing through diet and natural supplements. Jessica started her blog Simply Healthy Home to share her family's journey to being healthy and happy.

@SimplyHealthyJY

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