Looking for a delicious breakfast muffin to enjoy? Try these tasty Gluten-Free Strawberry Lemon Muffins. It’s easy and makes for the perfect meal prep.
It’s still hot here in Dallas and strawberries are looking delicious so what better way to use them up than to enjoy them in a tasty muffin. These make a great meal prep to enjoy all week for breakfast. What I personally do is store half in the fridge and the other half in the freezer. The kids and I love them.
Here’s What You Need
- gluten-free flour, King Arthur is my favorite brand
- baking powder
- salt
- egg
- milk
- coconut oil
- maple syrup
- vanilla extract
- collagen (optional but adds some protein to them)
- lemon zest
- strawberries
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Substitutes
You can swap an egg for 1 tbsp of ground flax mixed with 3 tbsp warm water. mix and allow it to sit for 10 min. Maple syrup can be swapped for honey or agave. Gluten-free flour can be swapped for regular flour as well.
Other Recipes You May Enjoy
- Easy Gluten-Free Strawberry Rhubarb Cobbler
- Blueberry Lemon Poppyseed Baked Oats
- Gluten-Free Pumpkin Spice Dutch Baby
- Vegan Apple Pie Baked Oats
- Chocolate Chip Pumpkin Baked Oats
- Gluten-Free Chocolate Dutch Baby
- Baked Paleo Apple Cider Donuts
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Easy Baked Chai Spiced Donuts
I hope you give this tasty breakfast treat a try. Let me know what you think by commenting below.
Natalie
Gluten-Free Strawberry Lemon Muffins
Ingredients
- 2 cups gluten-free flour I like King Arthur
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 scoop of collagen optional
- 2 eggs
- 3/4 cup milk
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cups chopped strawberries
Instructions
- Preheat oven to 375
- In a large bowl, mix together the flour, cinnamon, baking powder, salt, and collagen (if using).
- In another large bowl, add the eggs, coconut oil, maple syrup, vanilla extract, and lemon zest. Mix to incorporate but do not overmix.
- Add in the chopped strawberries and using a rubber spatula, gently mix the strawberries.
- Spray your muffin tin or line your muffin tins with liners. Fill each muffin cup evenly.
- Bake for 18-20 minutes.
- Allow for them to cool and store in an airtight container. You can freeze them as well for up to 6 months.
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