Ingredients
Scale
- 1 1/2 cups 1:1 gluten‑free flour blend (with xanthan gum)
- 2 tsp baking powder
- Pinch of salt
- 2 eggs (or flax eggs)
- 1/3 cup neutral oil
- 1 cup almond or oat milk
- 2/3 cup cane sugar (or coconut sugar)
- 1 cup chopped fresh strawberries (tossed in a bit of GF flour)
Instructions
- Preheat oven to 350°F (175°C); line or grease a muffin tin. Wash, chop, and lightly flour strawberries.
- Whisk flour blend, baking powder & salt in one bowl. In another, mix eggs, oil, milk & sugar.
- Combine wet & dry gently—don’t overmix. Fold in strawberries last.
- Scoop into muffin tin; bake 20–25 mins until toothpick comes out clean.
- Cool in pan 5 mins, then transfer to a wire rack.
Notes
Rest batter 20–30 min before baking for better hydration; avoid overmixing; swap in applesauce/yogurt/banana for added moisture; use fresh leavening. For variations, try adding citrus zest, chocolate chips, coconut, nuts, or changing muffin size.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 11g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg