Strawberry muffins are the perfect quick breakfast. Bursting with fresh strawberry flavor, they are made with an entire pound of strawberries. They provide a great alternative compared to the standard chocolate chip or blueberry muffins. 

Benefits Of Strawberries

These vivid bright red sweet strawberries are a rich source of vitamin C. Vitamin C plays a vital role in developing and maintaining connective tissues, bone formation, healing injuries, and maintaining healthy gums. 

Strawberries also contain manganese. Though it is a trace element, manganese is an essential element. Manganese plays a critical role in synthesizing and activating enzymes and accelerates the synthesis of protein, vitamin C, and vitamin B. Moreover, manganese metabolizes glucose and lipids, catalyzes hematopoiesis, regulates the endocrine, and improves immune functioning.

Folate, or vitamin B9, is another vital nutrient found in strawberries. Folate is responsible for DNA replication, acts as a substrate for several enzymatic reactions involved in the amino acid synthesis and vitamin metabolism. Folate is also a vital element for pregnant women as it helps the fetus grow and develop. 

Potassium is also found in strawberries. This mineral decreases blood pressure in adults, which affects the risk of stroke and coronary heart disease. Additionally, potassium is the principal intracellular molecule in the body, mainly involved in membrane capability and electrical stimulation of nerve and muscle cells and acid-base regulation. 

What Temperature Is Best To Bake Muffins?

While you can certainly bake your muffins at the standard temperature of 350°F, muffins are baked at a higher temperature. Higher temperatures allow muffins to rise quicker, which creates their tall structure and golden brown top appearance. Most muffin recipes will require a temperature of 375°F or 400°F.

Should I Use Fresh Or Frozen Strawberries

If you cannot find fresh strawberries, you can use frozen strawberries. It is worth noting there are two viewpoints on baking muffins with frozen berries. You can remove the strawberries from the freezer, add them to your muffin batter, or let them thaw and remove the excess liquid before adding it to the muffin batter. If using thawed berries, keep in mind, they may become mushy, and the color will diffuse into the batter.

How Long Do Strawberry Muffins Last?

Strawberry muffins are not the same as banana or chocolate chip muffins. Strawberry muffins will only last a few days. The composition of strawberries is about 92% water. Therefore, the moisture alters the texture of the muffins after a couple of days.

The Best Gluten-Free Strawberry Muffins

Recipe by SarahCourse: Breakfast, Gluten-Free, Recipes, SnacksDifficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Cooking time

20

minutes

Calories

129

kcal

Total time

30

minutes

Made with simple ingredients, these strawberry muffins are loaded with fresh strawberry flavor. These muffins are perfect if you are craving a sweet treat for breakfast or a snack.

Ingredients

• 3/4 cup buckwheat flour

• 3/4 cup coconut flour

• 1 cup almond flour

• 1 tablespoon oat flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup stevia

• 1/3 cup avocado oil

• 3 large eggs

• 1 tablespoon vanilla extract

• 1/3 cup almond milk

• 1 lb. strawberries, chopped

Directions

• Program your oven to 375°F, then line a 12-cup muffin tin with liners; spray the liners and lightly coat the liners with non-stick cooking spray.
• Whisk the buckwheat flour, coconut flour, and almond flour, then remove one tablespoon of the flour blend and set it aside.
• Whisk the baking soda and salt into the gluten-free flour mixture.
• Whisk the avocado oil, stevia, oil, eggs, vanilla extract, and almond milk in a large bowl.
• Combine the gluten-free flour blend with the wet ingredients just until incorporated.
• Add the chopped strawberries to a large bowl, add the reserved gluten-free flour mixture and stir to combine.
• Fold the chopped strawberries into the muffin batter, then scoop the strawberry muffin batter into the prepared muffin pan.
• Bake the strawberry muffins for 18-20 minutes until a toothpick inserted into a strawberry muffin comes out clean.
• Allow the strawberry muffins to cool for 5 minutes in the pan, then place them on a wire rack to cool completely.

Notes

• NUTRITION INFO Calories: 129 | Carbohydrates: 15.4g |Protein: 4.6g | Fat: 5.9g | Saturated Fat: 2.6g | Cholesterol: 47mg | Sodium: 22mg | Potassium: 242mg | Sugar: 2.5g | Vitamin D: 4mg | Calcium: 54mg | Iron: 1mg
• NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist or. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.

In Summation

Nutrient-packed strawberries are the stars of this show, and these strawberry muffins do not disappoint.