Strawberries are available year-round but are in abundance from spring through mid-summer. They’re tempting and juicy, but as we all know, they often turn bad before we can eat them all. Strawberry muffins are a great way to use up your sweet stash. A nice change from the usual blueberry, these muffins are bursting with chunks of fresh strawberries and the goodness of gluten-free flour, applesauce and chia. Go ahead and have two!
Gluten-Free Strawberry Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 171 kcal
Ingredients
- 1-½ cups gluten free flour
- ½ cup raw turbinado sugar
- ½ cup unsweetened milk of choice
- 1-½ tsp. baking powder
- 1 Tbsp. chia seeds
- ½ tsp. pink salt
- ½ cup applesauce
- 1-½ cups fresh strawberries quartered
- ¼ cup coconut oil
Instructions
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Preheat oven to 350 degrees F. Grease muffin pan for 10 muffins or line with paper muffin cups.
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In medium bowl, sift together flour, baking powder and salt.
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Add sugar, chia seeds, applesauce, oil and milk. Stir together.
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Pat dry cut strawberries to remove excess water. Fold strawberries into batter.
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Fill muffin cups with ¼ cup batter each.
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Bake 20-23 minutes until done.
Recipe Notes
Add the ingredients to your cart and get baking!
Nutrition Facts
Gluten-Free Strawberry Muffins
Amount Per Serving
Calories 171
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g25%
Sodium 102mg4%
Potassium 137mg4%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 13g14%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 13mg16%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.