Gluten-Free Strawberry Lemon Muffins

Gluten-Free Strawberry Lemon Muffins

Strawberry Lemon Muffins

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Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Light and refreshing muffins perfect to eat during your ovulatory phase.


  • 1/2 cup of strawberry puree (6 oz fresh strawberries)

  • 2 1/2 cups oat flour

  • 3 tbsp Tapioca Flour

  • 1 1/4 cup coconut sugar

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup coconut oil, melted

  • 3/4 cup water

  • 1 tsp lemon juice

  • 2 tsp strawberry extract

  • 1/2 tsp vanilla extract

  • 1 tsp beetroot powder


  • Preheat oven to 350°F (177°C). Line a 12 count muffin pan with paper liners or spray the cups with nonstick spray.
  • Wash your strawberries and remove the hull. Puree them in a food processor or blender until smooth and no chunks remain. You should have 1/2 cup of puree. Set aside.
  • Sift the flour, baking soda, baking powder, sugar, and salt together in a large bowl.
  • Add the oil to the dry mixture and mix on low for 30 seconds and then medium for 30 seconds.
  • Add in the vanilla extract, strawberry extract, strawberry puree, and slowly incorporate the water, mix on low until you have added all of the water. Stop to scrape down bowl with a spatula as needed. Increase to medium-low and mix until the batter is velvety smooth. Do not overmix.
  • Spoon batter into cupcake liners, filling 2/3 of the way full. Bake for 20-24 minutes, or until a toothpick comes out (almost) clean.
  • Allow the cupcakes to cool for 3-4 minutes in the muffin tins before removing to a wire rack to cool completely.


  • Store muffins in the fridge for up to 3 to 5 days.
  • If you want to add the strawberry in the middle do it while filling up the muffin tins.

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