Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made with lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure you include it for best results.

Sorghum Flour: I like adding sorghum flour to add a bit of extra fiber and taste. Alternatively, you can swap out the sorghum flour for equal amounts of brown rice flour, amaranth flour, oat flour, or almond flour.

Baking Powder: In this muffin recipe, baking powder is the leavening agent used to make the batter rise, so make sure you don’t leave it out! If you have Celiac disease or are gluten intolerant, make sure you use certified gluten-free baking powder.

Spices: I like adding ground cinnamon and ground nutmeg for extra taste, but feel free to leave them out if you prefer not to.

Sunflower Oil: I use sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil, such as avocado oil, extra virgin olive oil, or melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.

Sugar: I used granulated white sugar, but you may also use light brown sugar or coconut sugar instead (just bear in mind that the darker the sugar used, the darker the batter will be. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs help to bind the ingredients together and give the batter rise. I have not tried making this recipe without eggs, so I do not know how it well turn out. If you are allergic to eggs, or simply want to keep this recipe egg-free, you may try replacing the eggs with aquafaba or an egg-replacer (if you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know).

Water: I use water to make the batter a little more liquid, but you may also use equal amounts of unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, soy milk, sunflower seed milk or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

Strawberries: Since this is a strawberry muffin recipe, I recommend using the freshest strawberries available. Alternatively, you may swap out the strawberries for other berries such as blueberries, raspberries, or blackberries.

Storing/Freezing: To store, place the gluten-free strawberry muffins in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the muffins in a single layer in an airtight freezer-safe container, or wrap muffins in plastic wrap and freeze for up to 2 months. Before eating, reheat the frozen muffins in the oven at 350F for 10 minutes to warm them up.