Gluten-Free Strawberry Muffins
1 1/2 cups mashed fresh strawberries
with 1/8 cup coconut sugar,
and 1/8 tsp. Stevia
THEN MIX DRY INGREDIENTS:
1 3/4 cup Red Mill Gluten-free All Purpose Flour
1/2 cup coconut sugar
1/2 tsp. Stevia
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/4 cup walnuts (optional)
THEN MIX WET INGREDIENTS WITH STRAWBERRY MIXTURE:
3 eggs (+ 1 egg white, beaten stiff - reserve yolk)
1/4 cup butter or coconut oil
1 tsp. vanilla
Oh my gosh these gluten-free strawberry muffins are to die for!. Delicious spongy texture - taste like they're made with wheat but totally gluten-free, dairy-free and no white sugar! Indulge! (But they're not calorie free, so be careful 'cuz they're addictive.
Preheat oven to 425 F.
Mash strawberries with coconut sugar (or xylitol) and Stevia and set aside.
Combine dry ingredients in a medium bowl.
Mix wet ingredients with strawberry mixture in another bowl.
Add wet mixture to dry mixture. Stir until combined.
Fold in stiffly beaten egg white
Spoon into 10 or 12 greased muffin tins.
Paint the top of batter with reserved egg yolk.
Sprinkle with coconut sugar (about 1/4 to 1/2 tsp. per cupcake).
Bake at 425 F for about 15 minutes.
Betcha can't eat just one strawberry muffin!