Batch Up Meals Breakfast Ideas

Strawberry & Cream Muffins :: Gluten, Nut, & Egg Free With Dairy Free Option

June 27, 2014

Strawberry & Cream Muffins :: Gluten, Nut, + Egg Free With Dairy Free Option
I know I posted a baked strawberry post earlier this week, but we did our strawberry picking haul last weekend and we’re nearing the end of these fresh strawberries being good for just eating!

Strawberry & Cream Muffins :: Gluten, Nut, + Egg Free With Dairy Free Option
I already have a portion of the strawberries either frozen or dehydrated, and the girls and I have been enjoying some fresh with our meals throughout the week. By today I decided I better whip through the rest of what I had before they went bad!

Strawberry & Cream Muffins :: Gluten, Nut, + Egg Free With Dairy Free Option
This is one of my staple muffin recipes that you really could use any berry with this summer. Swap the strawberries out for blueberries next month, and raspberries this August!

Strawberry & Cream Muffins :: Gluten, Nut, + Egg Free With Dairy Free Option
They make a great breakfast or lunch addition and freeze up really great for quick pull out breakfasts!

Strawberry & Cream Muffins :: Gluten, Nut, + Egg Free With Dairy Free Option

Strawberry & Cream Muffins :: Gluten, Nut, & Egg Free With Dairy Free Option
Author: 
 
Ingredients
  • ¾ cup soft butter (if you are dairy free use soft lard or coconut oil)
  • ¼ - ⅓ cup organic pure cane sugar or sucanat (honey could work I think)
  • 2 flax eggs (if you can handle eggs use 2 eggs!)
  • Juice of one lemon
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • 1 cup tapioca flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ cups whole sour cream (if you are dairy free use whole coconut milk yogurt)
  • 1 ½ - 2 cups fresh strawberries, chopped.
Instructions
  1. Blend the butter, sugar, flax eggs, and lemon juice with a hand beater until just combined.
  2. Add the rest of the ingredients EXCEPT the strawberries, and beat.
  3. Add the strawberries and fold in.
  4. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 for 25-30 minutes. Check around that 20 minute mark in case our ovens run differently.

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Tips:

  • This makes about 16-18 good sized muffins. You could fill them up a little smaller and get 2 dozen for sure.
  • They freeze up great! If you already have your fresh strawberries picked, you might as well double or triple up this recipe for the freezer! Easy pull out addition to breakfast!
  • I love my silicone muffin cups for baking – SO much cleaner and easier! HERE are some plain ones if flowers aren’t your thing
  • Looking for more ideas to use up your strawberries? Here is strawberry baked oatmeal, strawberry ice cream, and strawberry cake!

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19 Comments

  • Reply Tangela August 23, 2014 at 8:48 am

    Mmmmm – these sound delish! Could you use 3 cups of spelt or einkorn flour instead of the sorghum, rice, and tapioca flours? Thanks!

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  • Reply Katie November 8, 2014 at 6:10 pm

    Do you think frozen strawberries would be fine? (And frozen blueberries for the other recipe?)

    • Reply Renee Kohley November 9, 2014 at 6:33 am

      Great question – I have never done it but I think it would work – i have done frozen blueberries for the blueberry one. It did turn the batter pretty blue though – and they were still frozen. You would have to thaw out the strawberries because they would be too big to put in without cutting – you could maybe thaw and drain them – but they are usually mushier when you thaw so your batter might turn pink. I still think it would taste good though 🙂

  • Reply Beth February 7, 2015 at 10:12 pm

    Just went strawberry picking and have lots of berries to use up!! Do you think it would be okay to use I use plain whole milk yogurt instead of sour cream? I have all of the ingredients on hand except that.

  • Reply Linda Wilhelm March 31, 2015 at 3:40 pm

    What flour could you use in place of sorghum flour? I do not have any of that.

    • Reply Renee Kohley March 31, 2015 at 8:01 pm

      Hi Linda! Yes you could use brown rice flour, oat flour, or almond flour. Does that help?

      • Reply Linda April 1, 2015 at 1:23 pm

        Thanks so much, yes It does 🙂

  • Reply sing April 26, 2015 at 11:37 pm

    made these yesterday and they were so yummy. thanks so much for the recipe!

  • Reply 100+ Berry Recipes to Sweeten Your Summer - Richly Rooted June 8, 2015 at 12:02 am

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  • Reply Myriam July 19, 2015 at 4:43 pm

    Could I use all purpose flour? If so, would I still have to use 3 cups? TIA.

    • Reply Renee Kohley July 19, 2015 at 5:51 pm

      Hi Myriam! I’m honestly not sure since I can’t work with flour with gluten in our house – I just have never tested it with this recipe. I don’t see why it wouldn’t work, but I just haven’t tried it myself!

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