Easy, one-bowl paleo strawberry muffins are also dairy-free and gluten-free. These almond flour muffins are made with fresh strawberries and are delicious for breakfast or a healthy snack. Kids love them!
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Why we love this recipe
Since this paleo muffin recipe is low in added sugars, the muffins are a great recipe for breakfast or a healthy snack. My grandson has pronounced this one his favorite muffin (but he loves muffins in general!).
This muffin is a great paleo breakfast-on-the-go. Almond flour muffins have a great texture and are filling as well as portable.
If you want a great gluten-free muffin recipe to try your hand at paleo baking, paleo muffin recipes like this that use only one bowl are a great place to start!
You will find several other tasty muffin recipes here, like my Carrot-Chickpea Apple Muffins, Chocolate-Walnut Banana Muffins, or Cranberry-Pecan Pumpkin Muffins – Gluten-Free.
What you will need for Paleo strawberry muffins
Most important is the flours: a mixture of almond, coconut and arrowroot. This combination gives a light, tasty muffin, almost cake-like.
In addition to being gluten-free, grain-free and paleo-friendly, each of the three flours has a role in baking.
- Almond flour extends the life of baked goods because of its relatively high fat content; since it’s high in fat, it’s low in carbohydrate. Almond flour’s slight sweetness means you can use less added sweetener, too.
- Coconut flour is relatively low in carbohydrates yet high in protein and fiber. It's also naturally gluten-free. But it absorbs so much moisture that it can result in very dry baked goods, so use it in small amounts in baking.
- Arrowroot flour or starch lightens up the texture of Paleo baked goods which are often based on nut flours.
- Stirring currants into muffins, biscuits and breads is a low-glycemic way of adding sweetness along with fiber.
- Honey is our favorite paleo sweetener, and we use organic honey, local whenever we can. Remember that even though honey has some healthy aspects, it's still best to keep your baked goods to a low glycemic index and use as little as possible.
- Avocado oil. Avocado oil is excellent for baking because it has little or no taste or smell and it has a high smoke point.
- We use eggs - preferably pastured - because of their high protein content and because they are so effective at holding Paleo baked goods together. Eggs from pastured chickens contain high levels of omega-3 fatty acids.
- I have not tried this recipe with flax eggs, so can't comment on using them. Read about flax eggs here.
Steps in making Paleo Strawberry Muffins
- Preheat the oven to 350°F and line a muffin tin with parchment baking cups.
- Mix the dry ingredients: the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a large bowl.
- Add the wet ingredients: the eggs, honey, vanilla, and oil and stir until the batter is evenly combined with no lumps.
- Gently stir in the fresh strawberries, being careful not to mash them. Save a few pieces to top the muffins if you like.
- Scoop the batter into the muffin liners, filling each about ¾ of the way. The batter bakes in the shape it is when you place it into the muffin cups, so round out any peaks with your fingers before adding the topping pieces .
- Bake the muffins at 350°F for 20-25 minutes until golden brown and the top is firm to the touch.
- Tent with foil halfway through so that the middles cook without the tops browning too much. Just place the foil on top, without crimping it to the sides of the pan, so that the muffins don’t steam.
- Remove the muffins from the tin and place them on a cooling rack. Let the muffins come to room temperature before eating - the strawberries, since they contain a lot of moisture, retain a lot of heat, too.
Muffin Variations
Flours. Almond flour is so easy to find that it's probably the most important item in Paleo baking. Other nut flours should work, though I haven't tried them.
Sweeteners: Honey is our favorite paleo sweetener, but you could use maple syrup or agave syrup if you prefer them.
Another possible sweetener is coconut sugar in this recipe. Use this if you want to make them sweeter without the muffins being too moist.
Tapioca flour is an alternative to arrowroot flour.
Other fruits would work well in these muffins, like apples, apricots, blueberries or raspberries.
You could add cacao nibs or unsweetened chocolate chips, though you might want to use a bit more sweetener to counteract their bitterness. And be careful, since these already contain 9 grams or so of sugars per muffin!
Paleo Strawberry Muffin FAQ
These muffins are best fresh and will lose some of their light crispiness by the next day, just because the strawberries are so moist. Store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the frozen muffins in the refrigerator to prevent sogginess.
Almond flour, like other nuts and their flours, can go rancid, so it’s best to store it in the freezer. Take it out at least 30 minutes before using it, so it will come to room temperature before baking.
To bake with frozen fruit, be sure to let it come to room temperature and drain it well before adding it to the muffin batter.
Black currants are definitely Paleo, says Mark Sisson of www.marksdailyapple.com. In the US, currants are usually small raisins sold as Zante currants, but their low sugar and high antioxidant content keep them in the Paleo range.
Best tools for making Paleo Strawberry Muffins
Muffin tins (Stainless Steel)
Glass mixing bowls
Parchment Muffin liners
I'll be sharing this monster cookie recipe with Angie at Fiesta Friday #419.
What to serve with paleo strawberry muffins
- Plain or flavored yogurt
- Extra fresh strawberries or other fresh fruit, like fresh blueberries or apple slices
- A glass of almond milk or coconut milk
Want more GF and Paleo recipes? Try these!
If you make this recipe or just enjoyed the post, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. You can also find us on Twitter and Facebook.
Paleo Strawberry Muffins (Dairy-Free, Gluten-free)
Equipment
- Muffin tin
- Parchment paper liners
Ingredients
- 2 cups almond flour
- ⅓ cup arrowroot powder or tapioca starch
- 2 tablespoons coconut flour
- 3 eggs
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoons honey
- 3 tablespoons currants
- 2 tablespoons avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 heaping cup fresh strawberries chopped in small bite-size pieces, 12 larger pieces saved for toppers
Instructions
- Preheat the oven to 350°F and line a muffin tin with parchment baking cups.
- Mix the dry ingredients: the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a large bowl.
- Add the eggs, honey, vanilla, and oil and stir until the batter is evenly combined with no lumps. There’s no need to mix the wet ingredients in a separate bowl.
- Gently stir in the fresh strawberries, being careful not to mash them. Save a few pieces to top the muffins if you like.
- Scoop the batter into the muffin liners, filling each about ¾ of the way. The batter bakes in the shape it is when you place it into the muffin cups, so round out any peaks with your fingers before adding the topping pieces .
- Bake the muffins at 350°F for 20-25 minutes until golden brown and the top is firm to the touch.
- Tent with foil halfway through so that the middles cook without the tops browning too much. Just place the foil on top, without crimping it to the sides of the pan, so that the muffins don’t steam.
- Remove the muffins from the tin and place them on a cooling rack. Let the muffins come to room temperature before eating - the strawberries, since they contain a lot of moisture, retain a lot of heat, too.
Notes
- 25 minutes was perfect for my oven, but all ovens vary, so watch your muffins carefully!
- This recipe would also work with blueberries cut in half. For a paleo blueberry muffin variation, add some lemon juice and lemon zest, since blueberries are less tart than strawberries.
- Important reminders: be prepared to place a sheet of aluminum foil over the muffins about halfway through baking so that the tops don’t get too brown while the middles are getting done.
- Strawberries contain a lot of water, so be sure to chop them into small pieces that are less likely to form big wet areas in the muffin.
- Want to make your own vanilla? Learn how in this post.
Nutrition
Nutrition information will vary greatly depending on the ingredients you choose and the size of your muffins! This is based on making 15 large-ish muffins from this recipe.
Uma Raghupathi
I love muffins that are made with almond flour. These strawberry muffins look easy and delicious!
Beth
These almond flour muffins are so easy and I hope you enjoy them.
veenaazmanov
Strawberry is one of my favorite seasonal fruit and I love the combination to making these amazing and delicious muffins. Tea time surely gets special.
Beth
Strawberries are such a perfect flavor in these muffins! And I certainly enjoy them with tea.
Katie Crenshaw
The strawberry flavor really comes out in these muffins. The recipe turns out great.
Beth
I am so glad you enjoyed the muffins, Katie!
Brianna
Would never guess these muffins are gluten free! Great flavor and texture.
Beth
The great thing about almond flour muffins is that people love them whether they eat gluten-free or not!
GUNJAN
this is such a delicious and heathy muffin recipe. I was so happy to have found it and i could finally enjoy a dessert guiltfree 🙂
Beth
I'm so glad to hear you enjoyed it, Gunjan.
Moop Brown
These muffins seem like a great snack and a nice treat to start the day off with. Can't wait to try.
Beth
These muffins are a great snack or breakfast since they are fruity and not too sweet.
Chenée
These strawberry muffins are so delicious and it's even better that they're paleo friendly! Thanks for an awesome recipe!
Beth
I'm appreciating paleo-friendly recipes more and more, and I am so glad to hear those kind words about these muffins!
Cathleen
I can't wait for berry season so that I can make these muffins on repeat! Pinned for later, thanks so much for the recipe!
Beth
Thank you so much for pinning, Cathleen! Glad you liked the recipe.
Jere Cassidy
I rarely have muffins for breakfast because they are too sweet, but these muffins are perfect. Plus I really like using almond flour just because I like the taste and texture.
Beth
I'm with you on not wanting too sweet a breakfast, plus enjoying the same things about baking with almond flour.
Wonderful cook
These strawberry muffins were great! Tasty but not too sweet! This is now my favorite muffin recipe. Thanks!
Beth
I'm so glad you enjoyed these muffins, thank you so much for the comment and the rating. Always nice to hear that they were not too sweet - that's one of my goals!