Description
Indulge in the delightful flavors of Gluten-free Strawberry Muffins with a dairy-free option that everyone will adore! These soft, fluffy muffins are perfect for breakfast, snacks, or dessert. Bursting with fresh strawberries and a hint of vanilla, they make an excellent addition to any gathering or a sweet treat to enjoy at home. Whether you’re catering to dietary preferences or just craving something delicious, this recipe is simple enough for bakers of all skill levels. Enjoy the satisfaction of homemade muffins that are both gluten-free and dairy-free, making them a scrumptious choice for all!
Ingredients
Scale
- 1/2 cup dairy-free butter alternative
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/2 cup milk of choice (dairy-free)
- 2 large eggs (or egg substitute)
- 1 3/4 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 to 1 cup finely diced strawberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper or liners.
- In a large bowl, beat together the dairy-free butter alternative, sugar, and vanilla until creamy. Add milk and eggs (or substitute); mix well.
- In another bowl, whisk gluten-free flour, baking soda, and salt until well combined.
- Gradually add dry ingredients to wet ingredients; stir until just combined. Gently fold in diced strawberries.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 22 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 182
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg