We had some leftover strawberries from making this salad and decided to use them up in some gluten free muffins. The delicate flavour of strawberry can easily be overpowered in baked goods, so to intensify the berry-ness of these muffins we use strawberry coulis both as a wet ingredient and as a garnish while serving. We also use mild and slightly sweet coconut and oat flours which compliment the strawberries, keep these muffins moist and light and pack nutrition and fibre into every bite. With your favorite morning cup of “pick me up,” these muffins make an awesome weekend breakfast!
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NOTE: We always use certified gluten free oats and oat flour. However, some people with celiac disease or gluten intolerance can still have reactions to oats. If you have concerns about using oats and oat products, you should speak to your physician.
gf strawberry muffins
What you’ll need:
2 cups whole strawberries
1 tablespoon sugar
Pinch of lemon juice
¾ cup rice flour
½ cup oat flour
¼ cup coconut flour
1 ½ teaspoon xanthan gum
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup milk
1 teaspoon vanilla
¼ cup oil (We use Becel)
¾ cup diced strawberries
What you’ll do:
Preheat oven to 400 degrees and grease muffin tin
Put 2 cups whole strawberries, 1 tablespoon sugar, and lemon juice in blender or food processor and puree.
In large bowl, combine flours, xanthan gum, ½ cup sugar, baking powder and salt. Make a well in the centre.
In small bowl, beat together oil, eggs, milk, vanilla, and ¼ cup of the puree.
Pour wet ingredients into the flour mix and stir until just moistened.
Add the diced strawberries and lightly stir to combine.
Fill muffin cups and bake in 400 degree oven for 15 to 20 minutes, or until tops are browned and toothpick inserted into the middle of a muffin comes out clean.
Serve with extra puree.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada