Strawberry Muffins

These Strawberry Muffins are a scrumptious and wholesome treat, crafted with almond flour, coconut flour, and juicy strawberries for a burst of flavor in every bite. Perfect for breakfast or snacking, these muffins are gluten-free, grain-free, and refined sugar-free, offering a guilt-free indulgence that satisfies any craving.

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Updated April 2024

Healthy Strawberry Muffin Recipe

Start your day on a sweet note with these delectable Strawberry Muffins! Bursting with fresh strawberries and wholesome ingredients like almond flour and coconut oil, these healthy muffins are a delightful treat for breakfast or snack time.

They are fluffy, moist and will fuel your body and satisfy your sweet tooth at the same time. Plus, they’re gluten-free, making them suitable for a variety of dietary preferences.

Why You Should Make This Recipe:

• Delicious Flavor: These muffins boast a delightful combination of almond flour, coconut flour, and juicy fresh strawberries, creating a burst of sweet and fruity flavor in every bite.
• Healthier Option: Made with wholesome ingredients like almond flour and coconut oil, these muffins are gluten-free, grain-free, and refined sugar-free, making them a nutritious choice for breakfast or snack time.
• Easy to Make: With simple instructions and minimal prep time, these muffins are perfect for busy mornings or as a quick grab-and-go option for a satisfying treat anytime.
• Customizable: You can easily customize these muffins by adding your favorite mix-ins or toppings, such as nuts, chocolate chips, or a drizzle of honey, to suit your taste preferences.
• Versatile: These muffins are versatile and can be enjoyed for breakfast, as a snack, or even as a dessert, providing a delicious and satisfying option for any occasion.
• Family-Friendly: Loved by both kids and adults alike, these muffins are a crowd-pleaser that will surely become a staple in your baking repertoire.
• Perfect for Meal Prep: They can be made ahead of time and stored in the fridge or freezer, allowing for convenient meal planning and ensuring you always have a tasty treat on hand when hunger strikes.

Ingredients you’ll need:

• Superfine blanched almond flour: Provides a moist and tender texture to the muffins while adding a nutty flavor.
• Coconut flour: Helps to absorb moisture and bind the ingredients together, resulting in a soft and fluffy texture.
• Tapioca flour / Arrowroot flour / Starch: Adds lightness and helps to thicken the batter.
• Baking powder and baking soda: Leavening agents that help the muffins rise and become airy.
• Eggs: Act as a binder and provide structure to the muffins.
• Pure vanilla extract: Enhances the flavor and aroma of the muffins.
• Unrefined coconut oil: Adds moisture and richness to the muffins, while also providing a subtle coconut flavor.
• Pure maple syrup: Sweetens the muffins naturally, adding a hint of maple flavor.
• Unsweetened almond milk: Helps to moisten the batter and achieve the desired consistency.
• Fresh strawberries: Infuse the muffins with juicy sweetness and vibrant color.
• Pure granulated maple sugar: Optional topping for added sweetness and a caramelized finish.

Instructions: How to make Strawberry Muffins:

• PREHEAT THE OVEN: Preheat your oven to 350 F.
• PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. 
• MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.
• POUR IN WET INGREDIENTS: Add the eggs, maple syrup, oil, apple cider vinegar and vanilla and mix until well combined.
• FOLD IN STRAWBERRIES  Fold in 2/3 cup of the strawberries, reserving the rest for topping.
• FILL MUFFIN PAN: Fill each muffin cup 3/4 full. Top with reserved strawberries.
• BAKE: Bake for 21-25 minutes or until tops are lightly golden and a toothpick comes out clean. Remove the muffin pan from the oven and allow the muffins to cool.

Tips for making the best strawberry muffins

• Use silicone muffin liners or parchment paper liners to ensure that the muffins do not stick – we always lightly grease my muffin liners with nonstick cooking spray as well
• Once you add the wet ingredients, stir in slowly and until just combined to avoid a tough and dense muffin
• When adding the berries, gently fold in so the don’t get mushy and stay intact
• Use fresh strawberries for the best flavor and texture.
• Ensure the melted coconut oil is cooled to avoid cooking the eggs when combining with the wet ingredients.
• Do not overmix the batter to prevent dense muffins. Mix until just combined.

Variations:

• Swap the strawberries for other berries such as blueberries, raspberries, or blackberries.
• Add a handful of chocolate chips or chopped nuts for extra indulgence.
• If you don’t have a basket of strawberries on hand, you can also make our Peach Muffins, Banana Muffins , Blueberry Muffins, Chocolate Muffins or these easy Blender Muffins.

Substitutions:

• Substitute almond flour with gluten-free finely ground oat flour, sunflower seed flour or tigernut flour for a nut-free option.
• Replace coconut oil with melted butter or avocado oil.
• Use honey or agave syrup instead of maple syrup.

Serving Suggestions:

• Enjoy the muffins warm or at room temperature with a cup of hot coffee, tea, cold brew coffee or matcha latte for breakfast or as a midday snack.
• Serve with a dollop of Greek yogurt or whipped coconut cream for added creaminess.

Storage, Make-Ahead, and Freezer Instructions:

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. This ensures they stay fresh and moist.
• Make-Ahead: Prepare the muffin batter in advance and store it in the refrigerator overnight. When ready to bake, simply scoop the batter into muffin liners and bake as directed. This saves time in the morning and allows you to enjoy freshly baked muffins without the hassle.
• Freezer Instructions: These muffins freeze beautifully, making them perfect for meal prep or stocking up for busy days. Once cooled completely, wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
• Thawing: When ready to enjoy, thaw the muffins overnight in the refrigerator or microwave them for a few seconds until warmed through. Alternatively, you can reheat them directly from the freezer in a preheated oven at 300°F (150°C) for about 10-15 minutes or until heated through.

With these storage, make-ahead, and freezer instructions, you can conveniently enjoy delicious Strawberry Muffins whenever cravings strike or whenever you need a quick and satisfying breakfast or snack.

Frequently Asked Questions (FAQs):

• Can I use frozen strawberries? Yes, but be sure to thaw and drain them before adding to the batter.
• Can I make these muffins vegan? Yes, simply use flax eggs instead of regular eggs.
• Can I omit the coconut flour? Yes, but the texture may be slightly different. Adjust the amount of almond flour accordingly.
• Are strawberry muffins good for you? Classic bakery-style strawberry muffins are typically made with all purpose flour, whole wheat flour, brown sugar and granulated sugar. These healthy strawberry muffins are gluten-free, paleo-friendly, refined sugar free and made with almond flour and a lower glycemic sweetener which can be substituted with a low carb sweetener if you are following a keto lifestyle.

More strawberry recipes you might like:

• Healthy Strawberry Smoothie
• Gluten Free Strawberry Cookies
• Strawberry Ice Cream
• Strawberry Cake

5 from 1 vote

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Strawberry Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

 

These healthy Strawberry Muffins are the perfect summer treat to enjoy on a diet. They're full of fresh strawberries and topped with a sprinkle of maple sugar!

Course: Breakfast

Cuisine: American

Keyword: berry muffins, healthy muffins, homemade muffins, how to make muffins, strawberry muffins, summer dessert, summer dessert recipes

Servings: 12

Calories: 196 kcal

Author: Kelly

Ingredients

• 2 cups superfine blanched almond flour , you can also sub with gluten-free fine oat flour, sunflower seed flour or tigernut flour if you're nut-free.
• 2 tbsp tapioca flour / arrowroot starch , you can also use cornstarch if you're not corn-free
• 1 tbsp coconut flour , you can omit and add 2 tbsp more of tapioca flour / starch if you're allergic to coconut.
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 large eggs
• 2 tsp pure vanilla extract
• 1/4 cup unrefined coconut oil , melted and cooled. You can also sub with another neutral tasting oil of your choice such as avocado oil.
• 5 tbsp pure maple syrup , you can also sub with sugar-free maple syrup, allulose or preferred liquid sweetener of your choice for a lower sugar / lower carb / keto option. Honey works also.
• 1/2 cup unsweetened almond milk , or preferred milk of choice
• 1 cup fresh strawberries chopped , plus more for topping
• 1/2 tsp pure granulated maple sugar , optional for topping. You can also use any granulated sweetener of your choice.

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin pan with baking liners.

2. In a large bowl, whisk together the flours, baking powder and baking soda.

3. In a separate medium bowl, whisk together the eggs, vanilla, maple syrup, oil and milk until combined. Stir the dry mixture into the wet ingredients until fully combined. Fold in the strawberries.

4. Spoon into muffin pan using an ice cream scoop for even portions. Top with additional strawberries and sprinkle with maple sugar.

5. Bake in a preheated oven for 17-21 minutes, or until a toothpick inserted in the middle comes out clean.

   Allow to cool in the muffin pan for at least 12 minutes before serving. Cool completely before storing or topping with frosting, if desired.

Nutrition Facts

Strawberry Muffins

Amount Per Serving (1 muffin)

Calories 196 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 12g4%

Fiber 3g12%

Sugar 7g8%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.