This Healthy Strawberry Muffins recipe is a great way to start your day.
Another way you can rev up your breakfast is by putting dabs of yogurt on this strawberry muffins recipe instead of butter. A much smarter choice, don’t you think?
It doesn’t have to be strawberry yogurt either! Try another flavor that you think will go with strawberry yogurt muffins like lemon or peach yogurt.
Gluten free muffins the whole family will love
Often you have one member of the family who’s gluten free. And you find yourself cooking one treat for them and something for the rest of the family.
Well, no need with these Healthy Strawberry muffins. These gluten free muffins are so yummy that the whole family will be asking for more!
This strawberry muffins recipe is also super easy to bake up. The only special ingredient you need is one of your favorite gluten free all purpose flours like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
This is my favorite gluten-free all-purpose flour and cooks up just like regular flour.
This type of gluten-free flour blend has white rice flour, xanthan gum, potato starch, etc. so it bakes up exactly right and you don’t have to buy extra specialty ingredients.
Check out my Best Gluten Free Products List to find more terrific gluten free baking products!
How to measure flour
Don’t scoop the flour directly out of the bag with a measuring cup. It packs down the flour and you end up over measuring. Too much flour means your muffins may come out too dry.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way the flour is given a mini-sift and isn't packed down.
Measure any type of flour this way – regular flour, whole wheat flour, oat flour, gluten free all-purpose flour, etc.
These healthy strawberry muffins aren’t just for breakfast
These gluten free muffins aren’t just for breakfast either. If you’re trying to health up your meals, why not do the same during snack time?
Substitute Healthy Strawberry Muffins instead of a heavy, calorie laden dessert? It’s all about making healthier choices!
If you've got too much zucchini in your garden, you must bake up a batch of Gluten Free Zucchini Muffins. They're amazing!
Tips for making this recipe for strawberry yogurt muffins
You must use cupcake liners with this muffin recipe as these gluten free muffins will stick to the muffin pan if you don’t.
Can you make sugar free muffins?
I used monk fruit powder, a natural no calorie sweetener, in these muffins.
You can also use Swerve Sweetener, another natural no calorie sweetener.
If you’re not worried about calories, regular sugar is fine.
Fresh or frozen strawberries?
You can use fresh or frozen strawberries. Either will work well with this recipe.
If using frozen strawberries, there’s no need to defrost them.I find sliced frozen strawberries easier to chop.
Make sure you chop up the strawberries into small pieces. Strawberries hold a lot of moisture and will make the strawberry muffins mushy if they’re too big.
Can I freeze strawberry muffins?
Freeze the muffins in small batches for breakfasts, snacks, or lunches.
Make a double back and freeze half of the muffins for later.
Place muffins in a freezer-safe bag or container, remove air and label. Store for up to 3 months in the freezer.
To thaw, place on the counter for several hours.
More muffins recipes
Love muffins for snacks or breakfast? Then check these out:
- The Best Gluten Free Applesauce Muffins Recipe
- Hash Brown Sausage Muffins Recipe
- Blueberry Muffin Cake, which is a cross between a muffin and a coffee cake
- 1 3/4 cups gluten free all-purpose flour
- 1/3 cup monk fruit powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 6-ounce carton low-fat strawberry yogurt
- 3 ounces canola oil
- 1 egg
- 3 tablespoons egg whites
- 1 cup diced strawberries
- Preheat oven to 400 degrees F.
- Put paper liners in 12 muffin cups.
- In a large mixing bowl, stir together flour, monk fruit, baking powder, baking soda, and salt.
- In a small bowl, beat together yogurt, canola oil, egg, and egg whites.
- Pour yogurt mixture into the flour mixture. Stir until almost blended.
- Add strawberries and stir until strawberries are evenly distributed. Don’t over mix. (Batter will be very thick.)
- Spoon batter into muffin cups.
- Place muffin pan(s) on the oven’s middle rack. Bake for 20 to 22 minutes until nicely browned.
Based on this Raspberry Yogurt Muffins recipe.
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Serving Size:1 muffin
Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 202mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 4g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Published on January 22, 2016. Updated with new pictures and information.