These Strawberry Muffins are soft, fluffy and easy to make with fresh strawberries, almond flour and maple sugar. They make the perfect healthy breakfast treat or freezer-friendly snack that the whole family will love! Grain-free, refined-sugar-free, gluten-free, paleo-friendly with low carb keto sweetener options.
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Healthy Strawberry Muffin Recipe
Looking for an easy strawberry recipe to use up some of your fresh strawberries now that its peak strawberry season? These strawberry muffins are the perfect way to start your morning. They are fluffy, moist and made with wholesome ingredients that will fuel your body and satisfy your sweet tooth at the same time.
What I love about making muffins is that they are super easy to customize and you can swap in various ingredients with what you have in your kitchen and pantry. 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,
Why we love this paleo strawberry muffin recipe
- a quick and easy one bowl recipe
- takes 30 minutes to make from start to finish
- gluten free, refined sugar free, grain-free, paleo-friendly with low carb keto sweetener option
- kid-friendly
- easy to make with simple pantry ingredients
- healthy and delicious
- freezer-friendly and great for meal prep
Ingredients you need:
Dry Ingredients:
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Arrowroot flour: another grain-free flour that we love to use in conjunction with almond flour for the best strawberry muffins. If you don’t have arrowroot flour, you can use tapioca starch instead.
- Coconut flour: another gluten free flour that when combined with almond flour, gives these gluten free muffins the best texture
- Baking soda: leavening powder to help the muffins rise.
Wet Ingredients
- Pure vanilla extract, lemon zest, cinnamon and salt: makes the muffins delicious and enhances the flavors of the other ingredients.
- Maple syrup: a lower glycemic refined-sugar-free sweetener that is paleo friendly. You can also swap the maple syrup with Lakanto Sugar-Free Maple Syrup for a sugar-free sweetener alternative. For Keto Strawberry muffins, follow our keto blueberry muffin recipe and swap the blueberries with strawberries.
- Melted coconut oil: makes the muffins tender and moist. Use unrefined if you are not a fan of the coconut smell.
- Apple Cider Vinegar: just a touch makes these muffins extra fluffy and tender.
- Eggs: help to give the muffins structure and bind everything together.
- strawberries – we like using fresh strawberries especially when they are in season once June comes around but you can sub with frozen strawberries if you want to make them year round. Just be sure to thaw, drain and pat dry.
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 – I 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 your blueberries, gently fold in so they do not bleed or stay intact
How to Store These Muffins
To store your strawberry muffins, keep them in an airtight plastic bag in the refrigerator. They’ll stay good for 3-4 days. You can eat them cold or reheat them in the microwave!
These muffins are also freezer friendly. You can freeze them in a sealed plastic bag or tightly wrapped with aluminum foil. Frozen muffins will last for up to 3 months! Just thaw them out on the counter before reheating.
Can you freeze strawberry muffins?
Yes, the great thing about these gluten free strawberry muffins is you can make them ahead and freeze them to enjoy throughout the week.
How to freeze strawberry muffins
Allow your muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
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 muffin recipes you might like:
More strawberry recipes you might like:
Gluten Free Strawberry Cookies
These Strawberry Muffins are soft, fluffy and easy to make with fresh strawberries, almond flour and maple sugar. They make the perfect healthy breakfast treat or freezer-friendly snack that the whole family will love! Grain-free, refined-sugar-free, gluten-free, paleo-friendly with low carb keto sweetener options.
- 2 cups super fine almond flour
- 1/4 cup arrowroot flour OR tapioca starch
- 1 1/2 tablespoons coconut flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3 large eggs , room temperature
- 1/3 cup maple syrup , can sub with any liquid sweetener such as Lakanto Sugar-Free Maple Syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries , hulled and chopped
- whipped coconut cream , for serving
Preheat oven to 350 F. Line a muffin pan with 12 silicone or parchment paper liners.
In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.
Add the eggs, maple syrup, oil, apple cider vinegar and vanilla and mix until well combined. Fold in 2/3 cup of the strawberries. Reserve the rest for topping.
Fill each muffin cup 3/4 full. Top with reserved strawberries. 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. Enjoy as is or top with whipped coconut cream.
Photo Credit: The photos in this blog post were taken by Tamsin of Cupful of Kale
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