Strawberry Paleo Muffins

Strawberry Paleo Muffins

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 fresh strawberry paleo muffins. And I have enough left to make arugula strawberry salad for lunch.

These strawberry muffins are wonderful. The flavor of the strawberries is perfect with the almond, honey and vanilla. 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 dairy-free option. The muffins are simple to put together. Just make sure the strawberries are dry before you chop them so the batter doesn’t get too wet.

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

Strawberry Paleo Muffins

Yield: 8-9 muffins

Ingredients

  • 200 grams almond flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/4 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 3/4 full.
  4. Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.
http://cookeatpaleo.com/strawberry-paleo-muffins/

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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?

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