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Gluten free strawberry muffins recipe

Gluten-Free Strawberry Muffins Recipe (Simply Irresistible)

Marinela Malcheva
Gluten-free strawberry muffins recipe. Eggless homemade chocolate strawberry muffins are easy to make for vegan morning breakfast, brunch or tasty wholesome snack.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American, dairy-free, Gluten-free, Vegan
Servings 12 big muffins
Calories 148 kcal

Equipment

  • Muffin tin

Ingredients
  

  • 1 ½ cups fresh strawberries halved

For Dry Ingredients

  • 2 cups buckwheat flour
  • ½ cup white sugar (use brown sugar if you prefer it)
  • cup cacao powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

For Wet Ingredients

  • 1 ⅓ cups almond milk use any vegan dairy-free milk of choice
  • ¼ cup + 1 tbsp any vegetable oil I used sunflower oil
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) see how to make flax egg in the text below
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon apple cider vinegar

For the chocolate covering

  • 50 grams dark vegan chocolate
  • cup chocolate flakes (optional)
  • 1 tablespoon sunflower oil

Instructions
 

  • First, start by preheating the oven to 220 C. Spray the muffin pan with cooking spray. Next, in a medium-sized bowl, combine almond milk and apple cider vinegar. Set aside to allow themilk to curdle while you prepare the other ingredients.
  • After that, in a large bowl, mix dry ingredients: buckwheat flour, sugar, cacao powder, baking powder, and soda and salt. In another bowl combine the flax egg, vegetable oil (I used sunflower oil), and vanilla extract. Add almond milk-vinegar mixture and stir to combine. Pour outdry ingredients until all well incorporated. Be careful not to overmix it because overmixing prevents the muffins to be soft and tender. Once the batteris made, gently fold in fresh strawberries. Fill each cup with the mixture. I used a 12 cup muffin tin and filled them to the full.
  • Bake the muffins for 25 minutes or until inserted toothpick comes out clean.
  • Remove the muffins from the oven and let them cool for at least 15 minutes. Meanwhile, break the chocolate and put it in the heatproof bowl. Add the oil. Allow the chocolate to melt, stirring constantly until the chocolate is smooth and melted. Then cover each muffin with melted chocolate and decorate it with chocolate crumbs. You can serve these yummy strawberry muffins immediately! If you have any leftovers, make sure the muffins are completely cooled, then simply store them in an airtight container at room temperature for up to 2-3 days. Keep them in the refrigerator for up to a week.

Notes

  • You can use frozen strawberries instead of fresh, but first, defrost them and drain off that extra moisture
  • Keep in mind that these muffins aren't extremely sweet because they contain only ½ cup of sugar. Note that it is best to use strawberries that are sweet and flavorful for achieving the right aroma and pleasantness.
  • Substitute the almond milk with any non-dairy milk you have at home.
  • Also, you can use any vegetable oil you prefer like canola, olive, or coconut oil.

Nutrition

Calories: 148kcal
Keyword buckwheat flour, chocolate muffins, easy, egg-free baking, eggless, gluten free muffins, healthy muffins, homemade, kids friendly, low sugar, low-calorie, quick, simple, strawberry muffins, strawberry muffins recipe, without eggs
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