This Gluten-Free Strawberry Kiwi Muffins recipe is a modification of a recipe that I discovered at Cooking During Stolen Moments.
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
- 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
- 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.
More Gluten-Free Muffin Recipes:
Gluten-Free Strawberry Rhubarb Muffins
Gluten-Free Pear Muffins with Jam filling
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