Gluten Free Strawberry Muffins
Fresh and deliciously sweet, these gluten free strawberry muffins will send your taste buds into overdrive!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
- 1 ¾ cups gluten free flour mix
- 1 tsp. psyllium husk
- 1 tsp. baking soda
- ¾ cup granulated sugar
- ¼ tsp. ground nutmeg
- 2 eggs
- ½ cup plain yogurt
- 1/4 cup butter melted and cooled
- 1 tsp. pure vanilla extract
- 1 ½ cups strawberries coarsely chopped
Preheat oven to 375 F. Spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners.
In a large bowl, combine the gluten free flour, psyllium husk powder, baking soda, sugar and nutmeg.
In a medium bowl, lightly beat the eggs.
Add in the yogurt, melted and cooled butter and vanilla extract and mix.
Add the liquid ingredients to the dry ingredients and mix until moistened.
Gently fold in the strawberries with a rubber spatula.
Fill muffin cups almost to the top with the batter.
Bake for 15 to 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
- Regular or Greek yogurt works well in this recipe
- Cut the strawberries into bite sized pieces
- Use a rubber spatula to fold in the strawberries
Calories: 166kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 162mg | Potassium: 53mg | Fiber: 2g | Sugar: 15g | Vitamin A: 170IU | Vitamin C: 10.6mg | Calcium: 33mg | Iron: 0.8mg