Luckily,  strawberry season in California lasts from January to September. Although the strawberry harvest is at its peak in the middle of April and ends in late June, it still tastes pretty good. I’m so excited that it’s not too late to make strawberry muffins.

GLUTEN FREE STRAWBERRY MUFFINS

• 1 1/4 cup gluten-free flour
• 3/4 cup almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon pink salt
• 1/2 cup honey powder
• 2 large eggs
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup strawberries + 1 tablespoon gluten-free flour
• 11 strawberry slices
• Water

Note : If your gluten-free flour blend doesn’t have xanthan gum, add 1 teaspoon.