These gluten-free strawberry muffins are so easy to make! Just mix it up, pour the batter into a muffin tin, and bake! It’s that simple! This recipe is also really healthy. It’s made with buckwheat and oat flour for a gluten-free base and flavored with strawberries and dark chocolate chips, which is always a winning combo. These gluten-free strawberry muffins are the perfect breakfast, snack, lunch, or dessert! They're so filling and good for you! Everyone you share them with will love you for it, but it might be hard to not just keep them to yourself. Try making gluten-free strawberry muffins––you’ll be happy you did!
Strawberry Chocolate Chip Buckwheat Muffins [Vegan, Gluten-Free]
- 1 cup buckwheat flour
- 1/2 cup oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 flax eggs
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups organic strawberries, diced
- 1/2 cup dark chocolate chips
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
- Stir together dry ingredients in a large bowl.
- Beat together flax eggs, coconut oil, maple syrup, and vanilla in a separate bowl. Pour mixture into the bowl with the dry ingredients and stir until well combined. Stir in 1 cup strawberries and chocolate chips.
- Divide batter evenly among the prepared muffin cups (using about 1/4 cup batter per muffin). Top each with the remaining strawberry pieces and some extra chocolate chips. Bake for about 22 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to sit in the pan for at least 10 minutes, then remove to wire racks to cool. Enjoy!
To make a flax egg: Whisk together 1 TBSP ground flax with 2.5 TBSP water. Let sit for 5 minutes to thicken.