Gluten Free Strawberry Muffins

March 15, 2013

I didn’t mean for a whole week to disappear without a recipe. This post was actually written yesterday but just as I was going to upload the pictures our wireless router crapped out.  After chatting with Comcast and buying a new router we weren’t back online until late last night. Oh well, today you get gluten free strawberry muffins to make up for it.

gluten free strawberry muffins

While out on a walk yesterday morning I stopped in at Starbucks. The line was really long so I turned back around after only a few seconds of waiting. However, as I was leaving the barista yelled “blueberry muffin” to someone and that got my empty stomach growling. I walked the rest of the way home mentally checking off the ingredients for my blueberry muffins, check, check, check, eh, wait, no gf flour or blueberries. Sort of key ingredients.

Plan B, improvise. I swapped the blueberries for strawberries which was easy enough as I have a huge bag of frozen ones in my freezer. But, finding a gf flour sub seemed unlikely, until I remembered a bag of Bob’s Red Mill GF Pancake mix that’s been hanging around for a while. Perfect! I think?

Turns out, yes, perfect, better than actually. I prefer these muffins to the original version although I would probably swap the blueberries back in or add them in addition to the strawberries. I also just noticed that I forgot the flaxseed to this version. To be honest, it doesn’t seem to have mattered in the least so we’ll keep it out.

gluten free strawberry muffins

Gluten Free Strawberry Muffins

Gluten Free Strawberry Muffins
 
Prep time
Cook time
Total time
 
½ cup gf oat flour ¼ cup gf oats, whole ¼ cup almond meal 1 cup gluten-free pancake mix (I used Bob's Red Mill) 1 tsp baking powder 1 tsp salt ¼ cup brown sugar ¼ cup coconut oil, melted 2 bananas, mashed 1 tsp vanilla ¼ cup almond milk 1 tbsp apple cider vinegar ½ cup strawberries, cut into bite size pieces
Author:
: Muffins
: Breakfast
Serves: 8 muffins
Ingredients
  • ½ cup gf oat flour
  • ¼ cup gf oats, whole
  • ¼ cup almond meal
  • 1 cup gluten-free pancake mix (I used Bob's Red Mill)
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup brown sugar
  • ¼ cup coconut oil, melted
  • 2 bananas, mashed
  • 1 tsp vanilla
  • ¼ cup almond milk
  • 1 tbsp apple cider vinegar
  • ½ cup strawberries, cut into bite size pieces
Instructions
  1. Preheat the oven to 375.
  2. In a large mixing bowl, combine oat flour, oats, almond meal, gluten-free pancake mix, baking powder and salt.
  3. Next add brown sugar, melted coconut oil, mashed bananas, vanilla, milk and apple cider vinegar to the dry ingredients.
  4. Stir until well incorporated.
  5. Lastly, fold in chopped strawberries.
  6. Grease a muffin tin. Fill each cupcake hole about ¾ of the way up.
  7. Bake for 20-25 minutes or until golden brown.

gluten free strawberry muffins

You Might Also Like

No Comments

  • Reply healthygirlandthecity March 15, 2013 at 10:17 am

    Thanks Lisa! I think I’m going to try making these muffins this weekend xo

  • Reply Julie March 15, 2013 at 9:03 pm

    Your muffins look great. You just planted a blueberry muffin idea in my brain for tomorrow. I don’t have all of these ingredients, but I do have Namaste flour. Thanks for the idea.

    • Reply Lisa Horvath March 16, 2013 at 12:53 pm

      Hooray for blueberry muffins! I’ve never heard of Namaste flour, I’ll have to look it up.

      • Reply Julie March 17, 2013 at 1:14 pm

        It’s a mix of gluten-free grains–I learned about it through a few online friends in the food allergy world (my son has a severe tree nut allergy). I just wanted to try it out of curiosity. Here is the ingredients list: sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xantham gum. I think it takes the complexity out of mixing the various flours and xantham gum? Anyways, I’ll let you know how my muffins turn out. I am curious if I will “feel” a difference without gluten or with a reduction..did you…If I recall, you are not intolerant to gluten?

        • Reply Lisa Horvath March 17, 2013 at 9:42 pm

          Thanks for the info Julie. The texture is different for sure but not in a bad way. Maybe a little less fluffy but the oats help counter that. I’m not gluten-intolerant, it’s Michael that is but I like to experiment and since we started living together I’ve dramatically cut the amount of bread I eat and keep in the house.

  • Reply Joeli March 16, 2013 at 12:10 pm

    Mmmmmmmmuffins.

  • Leave a Reply

    Share