I am a big fan of strawberries and wait for when I can spot it in every grocery store and push cart . I like that it is in season right around Valentine’s day .

This year instead of just wolfing down strawberries and cream, I wanted to create something new with strawberry. So instead of just making cake, I thought of baking some muffins. Of course I stuck to the muffins having the cream as well 🙂

I toyed with the idea of adding tapioca starch then considering it was going to be muffins I knew the oats would give it the texture without affecting the taste.

The muffins were wolfed down happily by 3 adults & teenagers and they wanted more. So looks like I created a good recipe, definitely inspired by all the strawberry and cream commentary after watching Wimbledon over the years. I finally did eat it too watching the Wimbledon in the summer of 2012. Inspiration somehow for me is always tied with nostalgia.

So before I digress and go down memory line, here’s the recipe for my gluten free strawberry muffins.

Baking + Prep time – 20 + 15 minutes

Serving – 10 – 12

Equipment required – Muffin cases or muffin pan, two bowls, spatula, whisk and a hand held mixer.



  • Sorghum flour – 50 gm
  • Rolled Oats ground -85 gm
  • Ground almonds – 75 gm
  • Powdered Flax seed – 1.5 tsp
  • Baking powder – 1.5 tsp
  • Butter – 100 gm melted
  • Coconut Sugar – 100 gm
  • Cream – 100 gm
  • Vanilla extract – 1 tsp
  • Eggs – 2
  • Strawberries – 200 gm , hulled and cut into pieces
  • Black pepper – 2 tsp


  • Grease a 12 hole muffin pan or use 10-12 muffin cases and place on a baking tray.
  • Pre-heat oven to 180 degree celsius.
  • Wash, pat dry and hull the strawberries ( slice their top) and slice into equal size pieces.
  • Dust them with 10 gm of sorghum, to ensure they do not sink to the bottom of the batter. Keep aside.
  • In a bowl mix together all the dry ingredients – the sorghum, oats, almonds, flax seed, baking powder and coconut sugar and give it a good whisk.
  • In another bowl mix together the wet ingredients with handheld mixer — the cream, butter, then slowly add in 1 egg and the other, then add in the extract . Add in the dry ingredients to the wet ingredients, mix it together with a spatula. Now add in the strawberries and just gently mix . Mixing vigourously will make the strawberries go all mushy.
  • Spoon the mixture into the muffin cases, fill 2/3rd’s of it. Sprinkle a little black pepper on top of each muffin.
  • Place in the oven and bake for 20 -23 minutes or when a toothpick comes out clean.
  • You can dust it with powdered sugar or drizzle a little cream over it and top it with fresh strawberry . Alternatively you can also use an icing of choice. Though I feel this muffin is enjoyed best with cuppa tea on its own.

Notes :

To replace the eggs you can use 2 chia eggs – 2 tablespoons of powdered chia seed in 6 tablespoon of water or use 6 tablespoons of aquafaba.

You can use other forms of sugar if you feel you want it sweeter.

I’d try not to substitute the butter, but you can use coconut oil if you want to. I wouldn’t recommend using any other vegetable oil.

If you are new to the gluten free life, a new Celiac or just want to know more please check out my book

Do tag me on on www.instagram.com/jagglutenfree or www.facebook.com/GFIndia if you make this.

Check out my social media handles if you want to know more about or want to explore gluten free baking . My next set of classes are in March, online on Zoom.

Leave a Reply

Your email address will not be published. Required fields are marked *