These gluten free strawberry muffins are packed with fresh strawberries and make for the perfect afternoon snack or breakfast on the go.
These fluffy muffins are filled with juicy strawberries and only a hand full of clean ingredients. It's an easy recipe and a great way to use seasonal fruit!
Muffin recipes are some of my favorite recipes! With the peak strawberry season in full swing, I wanted to make some healthy strawberry muffins. I love making muffins to have on hand during the week to grab and go when my mornings are busy. One of the best things about making muffins is that you can use whatever fresh fruits you have on hand. I love blueberries so I make blueberry muffins all the time!
Maple syrup- You can substitute honey for maple syrup.
Coconut flour- I haven't tested this recipe using a substitute for the coconut flour but I have eliminated the coconut flour and it turned out just fine.
Vanilla extract- Substituting almond extract or even lemon extract for vanilla extract would work great.
Milk- I have used ripe banana instead of the milk in this recipe and it turned out good. If you don't have enough milk you can use one ripe banana and ¼ cup of dairy free milk.
Avocado oil- You can use melted coconut oil instead.
Step by step
- In a medium bowl add all the wet ingredients and whisk together.
- In a separate bowl whisk together all the dry ingredients.
- Slowly add the wet ingredients to the large bowl with the dry ingredients and stir them together well.
- Fold the chopped strawberries into the muffin batter.
- Fill a muffin pan with muffin liners or muffin cups and evenly fill the muffin tins.
- Bake at 350 for 20-25 minutes or until the tops start to turn golden brown.
- Place the muffins on a cooling rack to cool before serving.
Frequently asked questions
These gluten free strawberry muffins are made with a mixture of almond flour, coconut flour, dairy free milk, eggs, maple syrup, and fresh strawberries.
Glulten free baked goods usually need more liquid to hydrate the flour blends and make them less dry.
Strawberries- I always buy organic strawberries. If you can buy organic strawberries I would highly suggest doing so. Strawberries are year after year the number one contaminated produce. Regular strawberries have the highest levels of pesticide residue than any other fruit or vegetable.
Muffin liners- I love using silicone muffin cups instead of paper liners.
You can add a few diced strawberries to the top of each muffin to make the strawberries really show through after baking.
The best way to store these paleo strawberry muffins is in an airtight container in the refrigerator for up to 5 days. You can also put them in a freezer bag and keep them in the freezer.
I pop one or two of these muffins in the microwave for 20-25 seconds and then have a fast breakfast to go.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Gluten Free Strawberry Muffins
- 2 cups Almond flour
- ¼ cup Coconut flour
- 1 ½ teaspoons Baking powder
- ⅓ cup Avocado oil
- ½ cup Dairy free milk
- ⅓ cup Maple syrup
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Diced fresh strawberries
- Pre heat the oven to 350 degrees Fahrenheit
- In a medium mixing bowl, whisk together the eggs, milk, maple syrup, avocado oil, and vanilla extract
- In a large mixing bowl, whisk together the almond flour, coconut flour, and baking powder
- Slowly add the wet ingredients into the dry ingredients stirring together as you go
- Fold in the strawberries
- Line a 12 tin muffin pan with liners and add the muffin batter to the tin making sure each tin has an even amount of batter
- Bake at 350 degrees Fahrenheit for 20-25 minutes until the tops start to turn golden brown
- Remove from oven and let cool for 10-15 minutes