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Gluten Free Strawberry Muffins
Fresh and deliciously sweet, these gluten free strawberry muffins will send your taste buds into overdrive!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
muffins
Calories:
166
kcal
Author:
Christine
Ingredients
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
¼
cup
butter
melted and cooled
1
tsp.
pure vanilla extract
1 ½
cups
strawberries
coarsely chopped
Instructions
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.
Notes
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
Nutrition
Calories:
166
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
39
mg
|
Sodium:
162
mg
|
Potassium:
53
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
170
IU
|
Vitamin C:
10.6
mg
|
Calcium:
33
mg
|
Iron:
0.8
mg