Paleo Strawberry Muffins (Dairy-Free, Gluten-free)

paleo strawberry muffins on a red plate with milk in background

5 from 10 votes

Paleo Strawberry Muffins (Dairy-Free, Gluten-free)

These 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, at home or on-the-go.

Course Snack, breakfast, dessert

Cuisine American, Paleo, Dairy-free, Gluten-free

Keyword paleo muffin, strawberry muffin recipe, paleo muffin recipe, kid-friendly muffin, fresh fruit muffin recipe, gluten-free muffin recipe, dairy-free muffins

Prep Time 15

Cook Time 25

Servings muffins

Calories 149kcal

Author Beth

Equipment

Muffin tin
Parchment paper liners
Cookie Scoop
Mixing bowls

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