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Top close-up view of one half of a healthy strawberry muffin topped with whipped coconut cream on a grey background

Strawberry Muffins

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
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
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.