Print

Gluten-Free Strawberry Chocolate Chip Muffins For Spring

Gluten-Free Strawberry Chocolate Chip Muffins For Spring
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and easy-to-make gluten-free muffins packed with fresh strawberries and chocolate chips, perfect for a spring breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk (or dairy-free alternative)
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped
  • ½ cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the chopped strawberries and chocolate chips.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Discover my list of kitchen tools I always use.

Notes

  • For a dairy-free version, use almond milk or coconut milk.
  • Make sure to use gluten-free certified ingredients to avoid cross-contamination.
  • These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-strawberry-chocolate-chip-muffins-spring/