Strawberry Paleo Muffins

These fresh strawberry paleo muffins are quick and easy to put together.

These gluten-free, grain-free strawberry paleo muffins are perfect for breakfast or an afternoon snack — a great way to use fresh strawberries this season. | cookeatpaleo.com

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

Fresh homegrown strawberries really make these muffins special. The flavor of the strawberries is perfect with the almond, honey and vanilla.

These gluten-free, grain-free strawberry paleo muffins are perfect for breakfast or an afternoon snack — a great way to use fresh strawberries this season. | cookeatpaleo.com

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.

These gluten-free, grain-free strawberry paleo muffins are perfect for breakfast or an afternoon snack — a great way to use fresh strawberries this season.

More strawberry recipes to try:

Strawberry Paleo Muffins
 
Author:
Serves: 8-9 muffins
Ingredients
  • 200 grams almond flour (about 2 cups)
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 eggs
  • ¼ cup honey
  • 1 tablespoon ghee, melted
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries
Instructions
  1. Preheat oven to 325 degrees and grease or line muffin tin (or use silicone baking cups).
  2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  3. Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
  4. Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.

 

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Comments

  1. says

    Yummm! I just took my kids strawberry picking and needed a dessert – this is it!! Of course, I’m always the one to ask this but any thoughts on substituting coconut flour? Or even all-purpose? (I try to stay away from it but I’m a cake baker/decorator so it’s in the house) My boys have tree nut allergies so the almond flour is a no go. Thanks for a great looking strawberry recipe!!! :)

  2. says

    LOVED these!! I did replace the ghee with an additional T of coconut oil but followed everything else exactly. I even weighted the almond flour because I do trust grams much more than cups. Very yummy and I will absolutely make again (and again)…

    • says

      This recipe makes 8 – 9 muffins. I added this above – thanks for asking. Hope you and your crew enjoy the muffins! :)

  3. Austin-Lee Barron says

    Can I substitute blueberries with no other changes? I’m kind of new to baking. 😉 Especially paleo baking.

  4. Naomi says

    I just made these and…..holy yumminess!!!! I realize now that I forgot the ghee and only put in a small bit of honey….oh yes, and I used a bunch of frozen strawberries, but it didn’t matter one bit! Thank you for this recipe! I will definitely try it with other fruits too:)

  5. Shar says

    Have made these twice now! Mmm Love them, they are a little on the soft side when they come out of the pan. We did add dark chocolate chip chunks, which hubby said made them perfect.

  6. says

    I just made these. I’ve only been doing Paleo for about a week so the almond flour still has a weird taste and texture. The muffins were the perfect sweetness for breakfast. Hopefully I’ll get rid of the expectation of wheat flour when eating now…you know, a fine crumb without added chewiness or flavor. Also, the color of the muffins: gray. So much to change from a SAD!

    • says

      Hi Kestrel, congrats on starting paleo! It does take a little while to get the hang of baking with different flours, but the muffins should definitely not be gray! What kind of almond flour did you use?

  7. Colby says

    These were great! I made them using a mini muffin/cupcake pan and the recipe ended up making 28 muffins (I only needed to cook them for 18 minutes). Thanks for sharing this recipe!

  8. says

    WOW. I can’t wait to try all your other muffin recipes. My only substitution is that I used 1 cup of oat flour and 1 cup of almond meal. The lemon juice is a smart addition (totally makes sense). I will make these again, fabulous and delicious! Thank you for your testing and perfecting your recipes and sharing them :)

  9. says

    Lisa! These sounds amazing. I just got a huge batch at Whole Foods and I hate when I can’t eat them fast enough. It’s the saddest thing when they go bad. Now they can live as muffins :) Hope all is well with you!

    • says

      Thanks Stacey! Berries are my favorite – I put them in everything. :) Hope all is well with you too!

  10. Annarose Monroe says

    I made these muffins this morning and they were delicious! I highly recommend this recipe. One note, I used Honeyville Blanched Almond Flour. This is different than Almond meal. In my experience, blanched almond flour does much better in Paleo baking recipes than Almond meal.

    I look forward to more recipes!

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