Mini Gluten-Free Whole Grain Strawberry Muffins

Name: Mini Gluten-Free Whole Grain Strawberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup almond flour; 1 cup brown rice flour; ½ cup sorghum flour; ½ cup millet flour; ¼ cup organic sugar; 1 tablespoon arrowroot; 2 teaspoons baking powder; ½ teaspoon fine sea salt; ¼ teaspoon ground nutmeg; 2 large organic free-range eggs, beaten; ¼ cup light olive oil; ½ cup pure maple syrup, plus; 1 tablespoon pure maple syrup; 1 tablespoon bourbon vanilla extract; 34-1 cup milk, as needed; 1 ½ cups fresh organic strawberries, washed, stemmed, diced

Servings: persons

½ cup almond flour
1 cup brown rice flour
½ cup sorghum flour
½ cup millet flour
¼ cup organic sugar
1 tablespoon arrowroot
2 teaspoons baking powder
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
2 large organic free-range eggs, beaten
¼ cup light olive oil
½ cup pure maple syrup, plus
1 tablespoon pure maple syrup
1 tablespoon bourbon vanilla extract
34-1 cup milk, as needed
1 ½ cups fresh organic strawberries, washed, stemmed, diced

1
Preheat the oven to 350 degrees F. Line a 24 mini muffin tin with paper liners.
2
In a large mixing bowl, whisk together the dry ingredients- from the hazelnut flour to the nutmeg.
3
Add in the beaten eggs, oil, pure maple syrup, and vanilla extract.
4
Beat to begin combining.
5
As the batter is coming together, start pouring in the soy milk, slowly, a little at a time, and beat to mix thoroughly.
6
When you have added 3/4 cup liquid, take a close look at your batter.
7
It should be soft and slightly thick.
8
Add the rest of the milk slowly, continuing to beat.
9
When the batter looks like a muffin batter, stop adding the liquid.
10
I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid.
11
This batter isn't super-smooth and sticky (no xanthan gum!).
12
It is not as thin as cake batter.
13
It should look almost puffy.
14
Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).
15
Spoon the strawberry muffin batter into the twelve lined cups.
16
Stud the tops with strawberry pieces.
17
Don't smooth out the tops- leave them puffy and bumpy.
18
Bake in the center of a pre-heated oven for 10 to 15 minutes.
19
Note: If your berries are cold, your muffins will take a few minutes longer to bake.
20
Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).

1282

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup almond flour, 1 cup brown rice flour, ½ cup sorghum flour, ½ cup millet flour, and more.

Yes, Mini Gluten-Free Whole Grain Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!