Easy Gluten-Free Dairy-Free Strawberry Muffins
These easy gluten-free dairy-free strawberry muffins are made with almond flour, fresh strawberries, and almond milk. They come together in one bowl with just 5 minutes of prep. Use Sukrin Gold for a lower-sugar version, or honey for the classic recipe.
Servings: 8 muffins
Calories: 211cal
Cost: $7
Equipment
- Oven adjusted to center rack position
- Measuring cups & spoons
- Mixing bowl
- batter scoop
- 1 muffin tin
- 1 Cupcake wrappers
- 1 cutting board & knife
Ingredients
- 2 cups ground almond flour
- ¼ teaspoon baking soda
- 3 large eggs
- 2 tablespoons Sukrin Gold Or use 2 tablespoons of honey for the regular recipe
- ¼ cup unsweetened almond milk
- 1 tablespoon fresh squeezed lemon juice
- 1 cup chopped strawberries
Instructions
- Preheat your oven to 350°F.
- Line a standard muffin tin with 8 cupcake wrappers.
- In a large bowl, combine the ground almond flour, eggs, Sukrin Gold (or honey), unsweetened almond milk, lemon juice, and baking soda.
- Stir until everything is just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Divide the batter evenly between the 8 muffin cups, filling each about 3/4 full.
- Bake for about 15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before serving.
Notes
Allergen note: This recipe contains eggs and almonds (tree nuts). If you are baking for someone with a food allergy, celiac disease, or another dietary restriction, check the labels on every packaged ingredient for allergen and cross-contact information.
Nutrition values are estimates and will vary depending on whether you use Sukrin Gold or honey and the specific ingredient brands you choose.
Nutrition
Serving: 1muffin | Calories: 211cal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 74mg | Potassium: 56mg | Fiber: 3g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 11.3mg | Calcium: 83mg | Iron: 1.5mg