Looking for a delicious and relatively healthy recipe to make for Mom this weekend? This recipe for Strawberry Muffins from Gluten-Free Goddess is not only gluten and dairy-free, it’s whole grain and lower sugar so it’s sweet but not too sweet. Perfect with a nice cup of coffee and just in time to catch the end of peak strawberry season! Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. If you have farmers’ market nearby, grab some fresh organic strawberries and use a high quality vanilla extract for maximum deliciousness. Yum!
Gluten-Free Whole Grain Strawberry Muffins
First: Preheat the oven to 350º F. Line a 12-cup muffin tin with paper liners.
1/2 cup hazelnut flour or almond flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup GF millet flour or GF oat flour
1/2 cup coconut flour
2 tablespoons organic brown sugar
1 tablespoon tapioca starch or arrowroot starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 large organic free-range eggs, beaten
1/4 cup light olive oil or grape seed oil
1/2 cup pure maple syrup
1 tablespoon bourbon vanilla extract
3/4 to 1 cup vanilla soy milk, rice milk, coconut or nut milk, as needed
1 1/2 cups fresh organic strawberries, washed, stemmed, diced
In a large mixing bowl, whisk together the dry ingredients- from the hazelnut flour to the nutmeg. Add in the beaten eggs, oil, pure maple syrup, and vanilla extract. Beat to begin combining.
As the batter is coming together, start pouring in the soy milk, slowly, a little at a time, and beat to mix thoroughly. When you have added 3/4 cup liquid, take a close look at your batter. It should be soft and slightly thick.
Add the rest of the milk slowly, continuing to beat. When the batter looks like a muffin batter, stop adding the liquid. I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid. This batter isn’t super-smooth and sticky (no xanthan gum!). It is not as thin as cake batter. It should look almost puffy.
Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).
Spoon the strawberry muffin batter into the twelve lined cups. Stud the tops with strawberry pieces. Don’t smooth out the tops- leave them puffy and bumpy.
Bake in the center of a pre-heated oven for 25 to 30 minutes. Note: If your berries are cold, your muffins will take a few minutes longer to bake.
Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).
Cook time: 30 min
Yield: 12 muffins