Strawberry Muffins (Paleo, Gluten Free)

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How to make fresh strawberry muffins
Easy homemade strawberry muffins
Gluten-free strawberry muffins
Easy healthy strawberry muffins

These healthy strawberry muffins are so quick and easy to put together. Perfect for breakfast or an afternoon snack—a simple strawberry muffin recipe made with almond flour that's paleo, gluten-free, grain-free, with a dairy-free option.



Paleo strawberry muffin with fresh strawberries

I love strawberry season. Fresh strawberries usually don't last more than a day or two at my house this time of year. But on the rare occasion that I have extra strawberries, I like to bake with them. Today I had more than enough to make these paleo strawberry muffins. And I had enough left to make a strawberry salad for lunch.


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Almond flour strawberry muffins


Fresh homegrown juicy strawberries really make these muffins special. The flavor of the fresh fruit is so good with the almond, honey, and vanilla. These perfect strawberry muffins are simple and delicious.



Almond flour, coconut oil, sea salt, baking soda, lemon, vanilla extract, honey pot, ghee, eggs, strawberries

Dry Ingredients


The thicker consistency of the almond flour batter keeps the strawberries from sinking to the bottom so you get strawberries in every bite. The superfine blanched almond flour also has a milder flavor so it doesn't overpower the flavor of the strawberries.


Wet Ingredients


I have been using a combination of ghee and coconut oil lately and I really like the flavor this adds. Of course, you can also make these muffins with all ghee, or with all coconut oil for a completely dairy-free option. You can even take them up a notch by adding a little lemon zest to the batter.


Fruit



  • Fresh strawberries - fresh strawberries are better than frozen for this recipe since frozen strawberries have more moisture and can make the batter too wet.



Bowls of dry ingredients, wet ingredients, chopped strawberries, red muffin cups

How to make them


This recipe uses the traditional muffin method. Stir the dry ingredients in a large mixing bowl.


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  • Cool for 5 minutes in the pan then transfer to a wire rack to cool completely. Store in an airtight container or freeze for later.



    • Cool the muffins on a wire rack after baking. If you prefer a dairy-free option, you can substitute coconut oil for ghee in this recipe.

    **Nutrition:**
    - Calories: 209 kcal
    - Carbohydrates: 13g
    - Protein: 6g
    - Fat: 15g
    - Saturated Fat: 3g
    - Cholesterol: 58mg
    - Sodium: 114mg
    - Potassium: 49mg
    - Fiber: 2g
    - Sugar: 9g
    - Vitamin A: 80 IU
    - Vitamin C: 10.1 mg
    - Calcium: 57 mg
    - Iron: 1.2 mg

    **Keyword:** almond flour strawberry muffins, paleo strawberry muffins

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