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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Strawberry Kiwi Muffins

Gluten-Free Strawberry Kiwi Muffins

May 5, 2010 by Alea Milham 1 Comment

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This Gluten-Free Strawberry Kiwi Muffins recipe is a modification of a recipe that I discovered at Cooking During Stolen Moments.

Gluten Free Strawberry Kiwi Muffins

These muffins are not as healthy as some of my other muffin recipes, but they are oh, so good! My oldest son refers to them as exotic breakfast food.  My daughter calls them ugly cupcakes. I like my son’s description better. However, my daughter has a point, the batter tastes like sugar cookie dough (not that I am advocating eating raw batter) and the combination of strawberries and kiwi make this seem more like a dessert than a breakfast item.  I pack them in lunches instead of cookies without feeling any guilt about depriving my loved ones of their daily sweet. This recipe makes 2 dozen muffins and they freeze well.

Gluten-Free Strawberry Kiwi Muffins Recipe

This recipe makes 2 dozen muffins and they freeze well.

Ingredients:

1 cup coconut oil, softened (you can use butter or margarine if you prefer)
1 1/2 cup sugar
2 eggs, room temperature if you use coconut oil or the oil will harden
1 tablespoon vanilla
2 3/4 cup rice flour
3/4 cup potato starch
1/2 cup tapioca flour
1 teaspoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt
1 cup almond milk,  room temperature if using coconut oil (You can use milk or rice milk)
1 1/2 cup diced strawberries
2 kiwis, peeled and diced

Directions:

In a mixing bowl, stir  together the softened coconut oil (or butter) and sugar until fluffy. Mix in the eggs and vanilla.

In a small bowl, combine the flours, xanthan gum, baking powder and salt. Sift or just stir for a minute with a whisk or fork. Alternately add the flour mixture and milk into the mixing bowl. Stir just until combined, being careful not to over mix.

Carefully fold in the strawberries and kiwis.

Scoop batter into greased muffin tins and bake at 400 degrees for about 15-20 minutes, until golden brown or until an inserted toothpick comes out clean.

Printable Recipe for Gluten-Free Strawberry Kiwi Muffins

Gluten-Free Strawberry Kiwi Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Alea
Recipe type: Breakfast
Serves: 24
Ingredients
  • 1 cup coconut oil, softened (you can use butter or margarine if you prefer)
  • 1½ cup sugar
  • 2 eggs, room temperature if you use coconut oil or the oil will harden
  • 1 tablespoon vanilla
  • 2¾ cup rice flour
  • ¾ cup potato starch
  • ½ cup tapioca flour
  • 1 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup almond milk, room temperature if using coconut oil (You can use milk or rice milk)
  • 1½ cup diced strawberries
  • 2 kiwis, peeled and diced
Directions
  1. In a mixing bowl, stir together the softened coconut oil (or butter) and sugar until fluffy. Mix in the eggs and vanilla.
  2. In a small bowl, combine the flours, xanthan gum, baking powder and salt. Sift or just stir for a minute with a whisk or fork. Alternately add the flour mixture and milk into the mixing bowl. Stir just until combined, being careful not to over mix.
  3. Carefully fold in the strawberries and kiwis.
  4. Scoop batter into greased muffin tins and bake at 400 degrees for about 15-20 minutes, until golden brown or until an inserted toothpick comes out clean.
3.5.3208

More Gluten-Free Muffin Recipes:

Gluten-Free Strawberry Rhubarb Muffins

Gluten-Free Pizza Muffins

Gluten-Free Corn Dog Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Muffins

Gluten-Free Pear Muffins with Jam filling

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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