Looking for another way to enjoy some fresh summer berries? Do I have the perfect recipe for you! These healthy strawberry cornmeal muffins are not only delicious, but they’re gluten/dairy/refined sugar-free! I LOVE cornbread, and it might sound funny to mix in something like strawberries into a corn muffin but trust me. Don’t knock it until you’ve tried it.

These strawberry cornmeal muffins are sweetened with honey, and don’t taste anything like the cornbread you’d have at a summer barbacue or with a big bowl of chili. They’re light, fluffy, and the strawberries and honey go perfectly together!

Muffins are one of my favorite things to bake. Need a fast breakfast? Mid afternoon snack? Something sweet before bed? Muffins almost always fit the bill. These strawberry cornmeal muffins are no exception. I could literally eat them at any time of the day.

What do I need to make these healthy strawberry cornmeal muffins?

• 1:1 gluten-free flour – we use Bob’s Redmill
• Gluten-free cornmeal – we use Bob’s Redmill
• Baking powder
• Baking soda
• Sea salt
• Coconut sugar – we use Everland’s
• Coconut oil – we use Nutiva
• Honey
• Eggs
• Vanilla
• Dairy-free milk
• Fresh strawberries – we get ours from Farm Boy

Looking for more muffin recipes?

• Gluten-free blueberry peach crumb muffins
• Amazing strawberry lemon streusel muffins
• Gluten-free blackberry lemon poppy seed muffins

Ingredients:

• 1 cup of 1:1 gluten-free baking flour
• 1 cup of gluten-free cornmeal
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1/2 cup of coconut oil, melted and cooled slightly
• 1/2 cup of coconut sugar
• 2 tablespoons of honey
• 1 large egg, room temperature
• 1 teaspoon of vanilla
• 1 cup dairy-free milk
• 3/4 cup of fresh strawberries, diced

Instructions:

Step 4:

Pour the wet ingredients into the dry ingredients and whisk until just combined. Gently fold in the diced strawberries.

Step 5:

Fill each muffin well to the top and place the muffin pan in the oven for 5 minutes at 400 degrees. After 5 minutes, reduce the temperature to 350 degrees and continue to bake for another 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Step 6:

Allow the muffins to cool in the pan for 10 minutes before removing to a wire cooling rack to cool to room temperature. Enjoy!

Notes:

1. Muffins can be stored in an airtight container at room temperature for up to a week.
2. You can freeze the muffins for 3-6 months.
3. If you don’t have a gluten issue, feel free to use all purpose flour.
4. Honey can be substituted for maple syrup.

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