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Gluten-Free and Vegan Strawberry Muffins

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking

Description

The best muffin of summer. Sweet  cake with a mild vanilla flavor pairs perfectly with the fresh sweet flavor of the strawberries. The gluten-free and vegan strawberry muffins are a perfect recipe for a summer day.


Ingredients

Units Scale
  • 1/2 cup of vegan butter
  • 3/4 cups of granulated sugar
  • 1/2 cups of brown sugar
  • 1/2 cups of dairy free milk
  • 2 teaspoons of baking powder
  • 2 1/4 cups of gluten-free flour
  • 2 tablespoons of almond flour
  • 1 cup of sliced strawberries
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt

Crumble:

  • 2 tablespoons of soft vegan butter
  • 2 tablespoons of brown sugar
  • pinch of cinnamon
  • 3 Tablespoons of gluten-free flour

Instructions

  1. Preheat the oven to 350°F and wash your fresh strawberries
  2. In a bowl using a hand mixer or a stand mixer cream the sugars into the butter until soft and smooth
  3. Next add in the baking powder, almond flour, vanilla and salt,  mix until combined
  4. Add the dairy free milk and gluten free flour alternating, 1/2 of each at a time until the batter is smooth
  5. Cut the tops off the strawberries and cut into small cubes, and using a rubber spatula gently fold the strawberries into the batter
  6. In a separate bowl, mix the crumble ingredients together to form a rough crumble – when pinched it stays together but overall loose
  7. Scoop about 1/3 cups of the batter into a lined muffin tin and combine until each muffin tin is full
  8. Top with  crumble topping and bake for 50-55 minutes until golden brown on the edges
  9. Enjoy!

Notes

*I would recommend using fresh berries rather than frozen berries, Strawberries can also be substituted for another berry like a raspberry 

Keywords: gluten free and vegan strawberry muffins

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