Gluten-Free Strawberry Lemon Muffins
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.
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.