• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kaleena's Kitchen
  • Home
  • Info
    • About Me
    • Let's Work Together
    • Portfolio
    • Contact
  • Recipe Index
  • Lifestyle
    • Travel
    • Blogging
    • Wellness
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Info
  • Lifestyle
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Gluten Free » Gluten Free Strawberry Muffins

    Gluten Free Strawberry Muffins

    Published: June 13, 2022 | Last Modified: June 13, 2022 | By: Kaleena Martinez

    • Share
    • Tweet
    • Email
    • Print
    Jump to Recipe Print Recipe
    GFDFP

    This post contains affiliate links. I earn a small commission if you choose to purchase through qualifying links.

    These gluten free strawberry muffins are packed with fresh strawberries and make for the perfect afternoon snack or breakfast on the go.

    A muffin tin filled with some cups gluten free strawberry muffins and the others filled with whole strawberries.

    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!

    Jump to:
    • Ingredients
    • Substitutions
    • Step by step
    • Frequently asked questions
    • Tips
    • Storing/reheating
    • Recipe

    Ingredients

    All the ingredients you need to make gluten free strawberry muffins.

    Substitutions

    Maple syrup- You can substitute honey for maple syrup.

    Almond flour- I haven't tested this recipe without using almond flour so I would NOT recommend substituting it for gluten free flour, paleo all purpose flour, or oat flour.

    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

    1. In a medium bowl add all the wet ingredients and whisk together.
    2. In a separate bowl whisk together all the dry ingredients.
    3. Slowly add the wet ingredients to the large bowl with the dry ingredients and stir them together well.
    4. Fold the chopped strawberries into the muffin batter.
    5. Fill a muffin pan with muffin liners or muffin cups and evenly fill the muffin tins.
    6. Bake at 350 for 20-25 minutes or until the tops start to turn golden brown.
    7. Place the muffins on a cooling rack to cool before serving.

    Frequently asked questions

    How do you make gluten free strawberry muffins?

    These gluten free strawberry muffins are made with a mixture of almond flour, coconut flour, dairy free milk, eggs, maple syrup, and fresh strawberries.

    How do you make gluten free muffins less dense?

    Glulten free baked goods usually need more liquid to hydrate the flour blends and make them less dry.

    Tips

    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.

    Storing/reheating

    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.

    A gluten free strawberry muffin with the muffin liner undone and a plate of muffins in the background.

    Recipe

    Gluten Free Strawberry Muffins

    Kaleena Martinez
    These gluten free strawberry muffins are packed with fresh strawberries and make for the perfect afternoon snack or breakfast on the go.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    • 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

    Instructions
     

    • 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

    Notes

    Substitutions
    Maple syrup- You can substitute honey for maple syrup.
    Almond flour- I haven't tested this recipe without using almond flour so I would NOT recommend substituting it for gluten free flour, paleo all purpose flour, or oat flour.
    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.
    Tips
    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.
    Storing and reheating
    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.

    Nutrition

    Calories: 214kcalCarbohydrates: 13gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 75mgPotassium: 63mgFiber: 3gSugar: 7gVitamin A: 80IUVitamin C: 8mgCalcium: 98mgIron: 1mg
    Share this recipe on Facebook
    Did you make this recipe?be sure to tag @kaleenas.kitchen and hashtag #kaleenaskitchen

    More Gluten Free Recipes Recipes

    • Easy Homemade Whole30 Taco Seasoning
    • Easy Whole30 Mashed Potatoes
    • Gluten Free Sweet and Sour Chicken
    • Dairy Free Buffalo Chicken Dip

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    MEET KALEENA

    Welcome to my kitchen! I am so happy that you're here! My name is Kaleena- I am a 30 something Texan, wife, and dog mom who loves traveling and all things food. Here you will find mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes that your whole family will love!

    more about me

    Thanksgiving Recipes

    • Healthy Cranberry Sauce
    • Gluten Free Cornbread Stuffing
    • Gluten-Free Cornbread
    • Dairy Free Creamed Spinach

    -Recipe Index-

    • Whole30
    • Paleo
    • Gluten Free
    • Dairy Free

    Popular Recipes

    • Southwestern Bison Chili
    • Topo Chico Margarita
    • Bison Shepherd's Pie
    • Easy Paleo Whole30 Meatloaf

    never miss a recipe!

    stay up to date with all my new recipes, new posts, and exclusive content

      I won't send you spam and you can unsubscribe at any time.

      Built with ConvertKit

      Let's be friends

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      back to top

      Recipes

      • Whole30
      • Gluten Free
      • Appetizers+Snacks

      Info

      • Contact
      • About Me
      • Lets Work Together
      • Subscribe
      • Portfolio
      • Privacy Policy

      Lets Be Friends

      • Instagram
      • Facebook
      • Pinterest
      • Twitter

      Copyright © 2023 Kaleena's Kitchen

      5 shares