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Gluten-Free Strawberry Almond Muffins

Close-up of a Gluten-Free Strawberry Almond Muffin broken open showing moist crumb and bright red strawberries.
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Bake moist, flavorful muffins using almond flour and fresh strawberries. This recipe is naturally gluten-free and makes a great breakfast or snack.

Ingredients

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  • 1 3/4 cups almond flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped
  • 1/4 cup sliced almonds, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the eggs, almond milk, melted oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the chopped strawberries. If using frozen strawberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. If desired, sprinkle the tops of the muffins with sliced almonds.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, ensure you use oil instead of butter and almond milk.
  • If you prefer a sweeter muffin, you can increase the sugar by 1 tablespoon.
  • To keep these muffins moist, avoid overbaking them. Check for doneness at 20 minutes.
  • You can substitute the fresh strawberries with blueberries or raspberries.

Nutrition

Find it online: https://afripaket.com/gluten-free-strawberry-almond-muffins/