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These Gluten-Free and Dairy-Free Strawberry Pecan Muffins are light, with a tender crumb, moist, and loaded with fresh strawberries and a crunchy pecan topping. Sweetened with honey and made with olive oil, these nutritious muffins are simple to make, and SO GOOD. They won’t disappoint!
Health Benefits of Ingredients in Strawberry Muffins
I used almond and millet flour to keep this strawberry muffin recipe healthier. Both flours are nutrient-rich and provide a good amount of fiber.
Pecans are a good source of calcium, magnesium, and potassium, which help lower blood pressure. These nuts are also high in fiber, iron, copper, zinc and protein.
Are Strawberries High in Antioxidants?
As per Cleveland Clinic, strawberries are in the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. In addition, they are low in calories, and 8 strawberries have enough recommended vitamin C for an entire day.
When buying these berries, choose ones with bright red colour, a natural shine and fresh looking green caps. Strawberries should always be refrigerated and kept dry until just before serving or baking. With green stems still intact, rinse the berries under cool water to clean them. After rinsing, gently blot dry.
Fresh vs frozen strawberries for muffin recipes
Fresh strawberries are best in muffins. The frozen strawberries tend to get soggy and sink to the bottom of the muffins. Fresh are also more flavourful. This Gluten-Free Baked Jelly Donut recipe is another delicious sweet snack.
Tips for Moist Gluten-Free Muffins
Choose the Right Flour
Adding almond flour helps to keep gluten-free baked goods moist.
Avoid Overmixing the Batter
Another reason the muffins become dry and crumbly, is overmixing the batter. Stir the batter just enough to no longer see dry patches.
Add Healthy Oils
Add vegetable oil to a gluten-free muffin batter. I always use heart-healthy extra virgin olive oil. The oil will make the muffin moist and is a healthier option than butter.
How to make the best dairy-free strawberry muffins
in 4 easy steps.
Make the pecan topping. This means mixing the topping ingredients and refrigerate until ready to use.
Next, make the batter. Very simple, mix the dry ingredients, then add the wet ingredients and briefly mix to combine. Pour the batter into the muffin pan.
Top the batter with chopped fresh strawberries.
Crumble the pecan topping over the top and bake. DONE!
Batter Consistency and Strawberry Distribution
This dairy-free muffin batter is fairly thin, which is why these muffins are light and moist. When the strawberries are mixed into a thin batter, they often sink to the bottom. However, when strawberries are added on top of the batter, once the muffins are baked, the batter will rise past the berries, keeping them evenly distributed throughout the muffin.
Muffin vs Cupcake
The main difference is the mixing method. Muffin batter is mixing the dry ingredients and wet ingredients in separate bowls, then gently combining them, stopping as soon as the ingredients blend.
Cupcakes are similar to cakes, except in a miniature size. The batter is beaten longer, has more sugar and fat such as butter, and typically includes frosting.
This gluten-free and dairy-free strawberry muffin recipe is a must add to your repertoire. They are gluten-free, nutritious, simple to make, and their texture and flavour are spectacular. Enjoy!
Preheat the oven to 350 F and line a muffin pan with 9 jumbo or 12 regular parchment paper muffin liners. (I used jumbo liners)
2.
In a small bowl, using a fork, combine pecan topping ingredients until you form small clumps. Refrigerate until ready to use
3.
In a large bowl, mix flours, baking soda, xanthan gum and salt
4.
In a separate bowl, whisk together olive oil, coconut milk, honey, eggs, lemon juice, lemon zest and vanilla. Add to dry ingredients and briefly mix just to combine
5.
Pour batter 3/4 full into prepared muffin pan, top with chopped strawberries and crumble the pecan topping over top
6.
Bake 45 minutes for jumbo muffins or 37 - 40 minutes for regular size. The tops should be golden brown, and a toothpick inserted in the middle of the muffin comes out clean
7.
Transfer muffins onto a cooling rack to cool
Leave a Comment
Kristina
Yes Alene, you can use pure maple syrup or agave. Enjoy!
Alene
Bless you! I can eat all those flours, but I am on a weird diet for my digestive issues and cannot have honey. It makes me very sick. Can I sub it with maple syrup, which I can eat? Thank you. I can't wait to make these.
Kristina
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