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Gluten-Free Strawberry Muffins on a white plate.
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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
Author Lauren Goslin

Ingredients

  • 1 cup brown rice flour
  • ¾ cup buckwheat flour see Notes
  • 2 Tbsp buckwheat flour see Notes
  • 4 tsp baking powder
  • ½ tsp sea salt
  • 1 cup milk of your choice see Notes
  • 2 eggs
  • ⅔ cup unsweetened applesauce
  • ¼ 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

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, 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.

Notes

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

Nutrition

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