* Percent Daily Values are based on a 2000 calorie diet.
Gluten-free strawberry muffins
Easy flour-free muffins
Prep Time5 minutesmins
Cook Time20 minutesmins
Microwave time2 minutesmins
Total Time25 minutesmins
Course: Breakfast, Dessert, Snack
Servings: 1large mug muffin
Calories: 393kcal
Author: Katie Caldesi and Giancarlo Caldesi
Equipment
Bowl
Mug for microwave muffin or standard size muffin tray or 12 mini muffin tray
Ingredients
1knob of butter or 2tsp coconut or olive oilmelted
50gground almonds
1/2tspbaking powder
75gstrawberries
1/2tspvanilla extract
Method
Mix the egg and fat together in a bowl. Add the ground almonds, baking powder, strawberries and the vanilla extract and spice and mix well. Spoon the mixture into one or two microwaveable mugs. Microwave on full power for two minutes or until cooked through.
Alternatively, to cook in the oven, generously grease and line the mugs or use paper-lined or silicone muffin moulds. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and bake for 20–25 minutes.
You can also divide the mixture between 12 mini muffin cases and bake for 10–12 minutes. Check the muffins are cooked through by piercing them with a skewer. If it comes out clean, they are done; if it is wet, put them back into the oven for another few minutes.
Notes
Tweak the recipe
To make apple or pear muffins, swap out the strawberries for 1/2 an apple or pear, grated and make as above.
To make nutty seeded muffins, swap out the strawberries for ½ courgette, coarsely grated, 1 tablespoon mixed seeds, a pinch of salt and plenty of freshly ground black pepper, 1 tablespoon finely chopped sundried tomatoes, plus a teaspoon of the oil from the jar and 6 walnut halves, roughly chopped, and make as above.
To make Greek feta muffins, swap out the strawberries for 1 tablespoon chopped sun-dried or fresh tomatoes, 1/2 courgette, coarsely grated, 1 teaspoon dried oregano, 2 x 15g (1/2 oz) cubes of feta, 5 cherry tomatoes, halved, salt and freshly ground black pepper, and make as above.