I've been working a day here and there at the local farmers market for fun. Last week there were tons of strawberries left over at the end of the day. And I realized that I had never made strawberry muffins....why should all the blueberries get all the love?
These were by far my best gluten-free muffin attempt. And oh, they rose like no gluten-free muffin I've ever tried to make. The recipe was adapted from on the Gluten-Free Goddess 's muffin recipes and I can barely take credit.
- 1 cup almond flour
- 3 tablespoons mixed flax and chia seed mix (you can also just use ground flax seeds)
- 1/4 cup ground flaxseed
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup apple sauce (I was out and used Plum Organics Strawberry Mash!)
- 3 eggs
- 1/2 cup milk (rice, oat, soy, or almond all work well)
- 1 tablespoon vanilla extract
- 2 cups strawberries, cut into chunks
Preheat the oven at 350 degrees and line a muffin tin with liners. You can do without the liners, but it works better with them.
For almond meal I just processed almonds, added in the chia/flax seed mixture, and the rest of the flax seeds until all were well blended using a food processor.
Next I mixed all the dry ingredients in a very large bowl and added in the almond and seed mixture.
In a medium sized bowl, I combined all the wet ingredients with my favorite electric mixer.
Lastly, I added in the precious strawberries by folding them in gently.
I considered chocolate chips here but held back. You might be braver!
Bake in oven for 30 minutes or until toothpick comes out clean.