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Gluten-Free Strawberry Muffins on a white plate.

Our Favorite Gluten-Free Strawberry Muffins

Delicious, fluffy gluten-free strawberry muffins that are low in sugar.
Course Bread
Cuisine Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 muffins
Calories 92kcal


  • 1 cup brown rice flour
  • 3/4 cup buckwheat flour see Notes
  • 2 Tbsp buckwheat flour see Notes
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup milk of your choice see Notes
  • 2 eggs
  • 2/3 cup unsweetened applesauce
  • 1/4 cup oil I like grapeseed, but coconut oil or butter will work too!
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 cup fresh strawberries diced


  • 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, eggs, 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.


Nutrition facts are based on using unsweetened almond milk and grapeseed oil. WW SmartPoints: 3


Calories: 92kcal | Carbohydrates: 13.2g | Protein: 1.9g | Sugar: 2.7g