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  • Writer's pictureTanika Douglas

Gluten Free Strawberry Muffins

Makes 8 - 10 Muffins


3/4 cup almond meal

3/4 cup gluten free plain flour

1.5 tsp baking powder

3 free range eggs

1 tsp vanilla essence

1/3 cup coconut oil or butter, melted

1/3 cup honey or maple syrup

1 punnet of strawberries, sliced


1. Preheat oven to 180 degrees Celsius.

2. Whisk together dry ingredients. Add in wet ingredients and whisk to combine. Carefully mix in most of the sliced strawberries, leaving some for the tops.

3. Spoon mixture into a greased muffin tin (or you can use muffin papers) and fill until 3/4 full. Place left over strawberry slices on top.

4. Bake for 10 - 20 mins or until golden and firm to touch. Cool on a wire rack. Store in airtight container away from the sun.

NOTE: Baking time will vary depending on the size of muffins you have made.

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