These delicious and healthy strawberry muffins are gluten-free and low in sugar! NO gums or starches needed and only two tablespoons of added sweetener.
With fresh strawberries in abundance right now, I felt a good gluten-free muffin was in order!
I picked up a box of organic strawberries last week, and they were just phenomenal! When fruit is that good, it’s hard for me to do anything other than eat it, but we bought so many that there was enough to experiment with.
On top of that, my kids love muffins. When I make these for them, I typically double the recipe, as they can each down 4-5 in a row.
With only two tablespoons of sweetener, these definitely qualify as a muffin, NOT a cupcake, but we all love them and don’t complain. The strawberries and vanilla both add to sweetness and flavor, and with a pat of butter, these make a great morning meal or mid-day snack.
Ingredients and substitutions
- Brown rice flour – White rice flour will work too.
- Buckwheat flour
- Baking powder
- Sea salt
- Milk of your choice
- Egg – Egg substitutes typically work well in muffin recipes, but I haven’t tried this myself.
- Applesauce
- Oil – Melted butter could substitute.
- Maple syrup
- Vanilla extract
And fresh strawberries, of course!
Recipe steps
Making muffins typically consists of two bowls: one for the wet ingredients and one for the dry.
Mix them each, separately, then gently add the wet to the dry bowl, mixing minimally so as to not overdo it.
Divide the batter among 10 paper muffin cups and bake at 375 degrees F for 12-15 minutes.
Recipe notes
You’ll want to use the light buckwheat flour here, as the dark variety has a stronger taste. The buckwheat flour I use is ground from these raw buckwheat groats.
This is the cookie scoop I like for distributing muffin batter. It makes the job MUCH easier!
Prefer blueberry muffins? Try my Soaked Oatmeal Blueberry Muffin recipe!
Healthy Strawberry Muffins
Watch the Video
Ingredients
- 1 cup brown rice flour
- ¼ cup + 3 Tablespoons light buckwheat flour see Notes
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup milk of your choice
- 1 large egg
- ⅓ cup unsweetened applesauce
- 2 Tablespoons oil or melted butter I use grapeseed oil.
- 1 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries diced
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, whisk the dry ingredients (flours, baking powder, salt).
- In a medium bowl, whisk the wet ingredients (milk, egg, applesauce, oil, maple syrup, vanilla).
- Make a well in the center of the dry ingredients and pour in the wet mix.
- Mix just until dry ingredients are moistened (try not to exceed 10 rotations of the bowl with your spoon!).
- Stir in the strawberries, only mixing 2-5 more times (you can reserve a few for topping if you like!).
- Divide the batter between 20 muffin cups (I use an ice cream scoop to do make this easier).
- Bake 12-15 minutes until a toothpick comes out clean.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
These look amazingly delicious!:)
Great idea to mix up the blueberry muffins I always default too! These seem delicious, will have to try this weekend!
XO
Hi Lauren!
I can’t have oils nor eggs. How would u sub these 2 ingredients?
Your buckweat bread is my addiction now( so yummie) so maybe i could sub the eggs with the applesauce and the oil with almondmilk and applecider vinigar? No idea…. hope you can help!
Warm thanks from Holland!
Tilly
Hi Tilly!
I’m so happy you like the bread. 🙂 I’m not sure if those subs would work here, as you’re taking out quite a bit of structure from the eggs. My best guess is to sub the eggs for flax or chia eggs and the oil with an equal amount of applesauce. You could also try adding strawberries to the buckwheat bread recipe! Let me know how it goes if you try anything.