Gluten Free Strawberry Ginger Muffins

These berry breakfast treats are unique, in that I use freeze dried strawberries.  You might be wondering why, or think that is really bizarre… but you will find that it brings a different texture and flavor.  Freeze dried fruits are readily available at any health food store.  They make a great snack or crunchy addition to yogurt as well.  Sometimes you find that berries can add too much moisture to muffins, so these are the perfect solution.  The addition of ginger gives an extra kick of flavor that takes these gf muffins to the next level!

Gluten Free Strawberry Ginger Muffins

  • 5 eggs
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1/2 cup almond flour, packed
  • 1/3 cup coconut flour, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1 cup freeze dried strawberries
  1. Preheat oven to 325.
  2. Whisk together eggs, butter, lemon juice and honey.
  3. Add flours, baking soda and ginger. Whisk to combine until all lumps are out.
  4. Fold in freeze dried strawberries.
  5. Scoop into greased muffins tins 3/4 full.
  6. Bakes for 20 minutes or until toothpick inserted comes out clean.

yields 1 dozen muffins or 2 dozen mini muffins

9 thoughts on “Gluten Free Strawberry Ginger Muffins”

  • These look delish and I will be making them next week. I can’t do dairy… so, I’m going to try it with Earth Balance Buttery Spread. Or do you think something else would be better in replacing the butter?

    • Any type of oil would work, maybe Grapeseed or my favorite would be Coconut Oil, it does have a stronger flavor, but not one that I personally mind =) Earth Balance should work as well and probably would bring the closest buttery flavor.

    • I chose freeze dried for a change in texture. I can’t guarantee that frozen strawberries would work successfully in this exact recipe. I would up the amount of coconut flour to help absorb the excess moisture. If you try, let me know!

  • I can’t wait to make these! Do you use fresh grated ginger in this recipe, or the dried powder kind? Love this blog!

    • Sarah, I have used both depending on what I have on hand. Fresh ginger has a more pungent flavor, but that is why I love it :)

  • Just made these, along with your blueberry muffins.. was on a muffin fix tonight. I didn’t have freeze dried stawberries, so I used fresh. Also, I added a little yogurt to them. Topped them with a vanilla glaze & a fresh strawberry & it remined me of strawberry shortcake! YUMMY! Thanks so much for all of your great recipes. I made your vanilla cake yesterday too.

  • I made these last night with the freeze dried mixed berries from Target’s Archer Farms brand so there were blueberries, raspberries and strawberries in them. I also added some lemon zest and lemon oil (natural flavoring oil for making candies) and so they were super lemony and my husband and I thoroughly enjoyed them. I am so glad I tried this one. PS: Your pumpkin streusel muffins are my favorite SCD food in the entire world. So glad I found this site!! Any chance in the future you’ll be adding a recipe for something like a cinnamon roll? I love cinnamon raisin and carmel rolls with pecans, but haven’t quite found a good recipe for a biscuit or muffin of this type. One more note, I made your chocolate donuts and also made up some coconut pecan frosting using your cashew cream and it was fabulous. If you are interested in the bare bones of the recipe then I can email it to you and I’m sure you can make it SPECTACULAR as all your other recipes on here are. THANK YOU again so much. UC Mommy of 2

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