Dairy-Free Strawberry Pecan Muffins – Gluten Free

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Very Best Dairy-Free Strawberry Pecan Muffins are gluten-free, light, extra soft, moist, and loaded with fresh strawberries and crunchy pecan topping. The muffins are sweetened with honey and are made with olive oil. The bonus, these dairy-free strawberry muffins are super easy to make. They won’t disappoint!

How do you make healthy gluten-free strawberry muffins?

 

dairy-free strawberry muffin with pecans on a plate

 

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. 

Millet is rich in dietary fiber, both soluble and insoluble. The insoluble fiber in millet is known as a “prebiotic,” which means it supports good bacteria in your digestive system. Millet is nutrient-packed and highly recommended healthy grain in a gluten-free diet.

Almond flour has a fair amount of soluble fiber (12 g per 1 cup). This type of fiber is believed to help lower total blood cholesterol levels by lowering low-density lipoprotein, known as bad cholesterol.

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.

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.

If you are looking for healthy gluten-free muffins you may enjoy these Gluten-Free Carrot Blueberry Muffins or the Gluten-Free Low Fat Cranberry Muffins.

How to store strawberries?

 

chopped strawberries in a bowl

 

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 or frozen strawberries for muffins?

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.

Why can some gluten-free muffins be dense, crumbly and dry?

 

1 gluten free strawberry muffin with pecans in a muffin pan

 

One reason is the type of gluten-free flour or a combination of flours you use. For example, adding almond flour helps to keep gluten-free baked goods moist.

Another reason the muffins become dry and crumbly is overmixing the batter. Stir the batter just enough to no longer see dry patches—about 10 times.

Add 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.

 

pecans, coconut oil, flour and sugar in a skillet

 

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.

 

muffin batter in a jumbo muffin liner

 

Top the batter with chopped fresh strawberries.

 

muffin batter in muffin cups topped with fresh strawberries

 

Crumble the pecan topping over the top and bake. DONE!

 

muffin batter topped with strawberries and pecan topping

 

Why aren’t the strawberries mixed into the batter?

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 uniform 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.

Which one would you choose for breakfast? 

 

dairy free strawberry muffin in a pan

 

I can’t find one good reason not to try these dairy-free strawberry pecan muffins. They are gluten-free, healthy, and easy to make and their texture and flavour are spectacular. 

This gluten-free and dairy-free strawberry muffin recipe is a must add to your repertoire. Enjoy!

Ingredients

  • PECAN TOPPING
  • 1 cup chopped pecans
  • 1/4 cup millet flour
  • 3 Tbsp. Coconut oil or vegan butter, melted
  • 2 Tbsp. coconut or brown sugar
  • 1/4 tsp. Sea salt
  • MUFFIN
  • 1 cup blanched almond flour
  • 1 cup millet flour
  • 1/2 cup tapioca flour/starch
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Sea salt
  • 1/4 tsp. Xanthan gum
  • 1/2 cup olive oil
  • 1/2 cup coconut milk or other dairy-free milk
  • 1/2 cup liquid honey
  • 3 large eggs
  • 2 tsp. Lemon juice
  • 1 tsp. Lemon zest
  • 1 tsp. Pure vanilla extract
  • 1 1/2 cups chopped fresh strawberries, the pieces should be fairly small
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    Instructions

  • 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)
  • In a small bowl, using a fork, combine pecan topping ingredients until you form small clumps. Refrigerate until ready to use
  • In a large bowl, mix flours, baking soda, xanthan gum and salt
  • 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
  • Pour batter 3/4 full into prepared muffin pan, top with chopped strawberries and crumble the pecan topping over top
  • 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
  • Transfer muffins onto a cooling rack to cool
  • Leave a Comment

    2 Responses to Dairy-Free Strawberry Pecan Muffins – Gluten Free

    • Alene May 19, 2022

      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 May 19, 2022

        Yes Alene, you can use pure maple syrup or agave. Enjoy!

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