The BEST Gluten Free Strawberry Muffins Made with Almond Flour #Glutenfree #Recipe
Are you looking for a great *Almost Paleo*gluten free strawberry muffin recipe? If so, you have came to the right place! Last year I found a delicious recipe for gluten free blueberry muffins and decided to adapt that recipe and make strawberry muffins. I had the awesome opportunity to work with the folks at Driscoll’s to incorporate their berries into some recipes. Since strawberries are one of my favorite fruits, I decided to start out with them.
I love baking with almond flour, and figured that I would incorporate this tasty, and mealy flour into my recipe. When you bake with almond flour, your baked goods tend to be very moist, sort of bumpy, but loaded with flavor. This was certainly the case with these gluten free strawberry muffins. They were very easy to whip up, and baked fairly quickly.
Using Driscoll’s Berries was a pleasure because I always find them to be the second best next to native berries. I washed them very thoroughly, patted them dry, and removed the hulls. Then I diced up just about the full pound (minus a few under ripe ones) for my gluten free strawberry muffin recipe. Overall, I found both lb containers that I purchased to be very ripe, clean, and fresh–a total plus when you are craving sweet berries in the cold winter months.
- 1 lb of washed, hulled, and diced Driscoll’s Strawberries.
- 2 cups of HoneyVille Farms Almond Flour
- 2 Eggs
- 2 Egg Whites
- 1/4 cup real honey
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of vanilla extract
- 2 tablespoons of coconut oil (melted)
- 12 cupcakes liners, and cupcake pan
Pre-heat your oven to 350
Add all your ingredients to a large mixing bowl, and thoroughly mix until everything is wet, and evenly mixed. Using an ice cream scooper, fill each cupcake liner halfway with batter. This recipe makes exactly 12 muffins.