Strawberry Muffins

Spring and early summer is my favourite time of year. It’s berry good with all the fresh fruits and veggies from the garden. Sunny days, good food, a little wine …. ahh!

These muffins are so quick and easy to make and with little bits of strawberries inside. They are not too sweet … but sweet enough and delicious with the whipped cream and extra strawberries on top.

Only three types of gluten-free flours for this blend and there are no starches at all.


Course Cookies and Cakes
Cuisine gluten free


  • 1 cup finely chopped fresh strawberries
  • 25 g oat flour
  • 40 g millet flour
  • 80 g white rice flour
  • 3 large eggs
  • 80 g brown sugar
  • 1 tsp psyllium husk
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 cup yoghurt vanilla flavoured
  • 40 g soft butter
  • 1 cup whipping cream
  • extra Strawberries for topping


  • 1. Preheat oven to 375°F
  • 2. Place 12 parchment paper liners, in a muffin tin.
  • 3. Mix the psyllium husk into the yoghurt and immediate stir it very well
  • 4. Place the chopped strawberries into a bowl and sprinkle a tablespoon of some of the flour on top.
  • 5. In a medium bowl, beat the butter and the sugar for about 1 minute until the mixture is light and fluffy, then beat in the eggs and the yoghurt.
  • 6. To the bowl add the oat flour, millet flour, white rice flour, salt, and the baking powder. gently beat in the flour until it is well combined
  • 7. Fold in the strawberries until just combined. Pour the batter into the prepared muffin tin. (This is a runny mixture)
  • 8. Fill the muffin cups at least 3/4 full and bake the muffins for 20 to 25 minutes until the tops are no longer gooey, are lightly browned and a toothpick inserted, comes out clean..
  • 9. Let the muffins cool in the muffin tin for about 10 minutes and then place them on a wire rack to cool.
  • These muffins can be stored at room temperature for 1 to 2 days in an airtight container … if they last that long. They can also be frozen for upto 3 months.

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