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.
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.
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.
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.
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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 a little lemon zest to the batter.
How to make them
This recipe uses the traditional muffin method. Stir the dry ingredients in a large bowl. Whisk the wet ingredients in a separate bowl (it's best if your ingredients are room temperature). Then mix them together and fold in the chopped strawberries.
These gluten-free, grain-free strawberry paleo muffins are perfect for breakfast or an afternoon snack — a great way to use fresh berries this season.
They also freeze well in an airtight container so you can bake a batch on the weekend and have strawberry muffins all week. Perfect if you go strawberry picking!
Must haves for baking almond flour muffins
I use these for baking all of my paleo muffins. They give the best results when baking with almond flour.
- Silicone baking cups or parchment muffin liners - these silicone and paper liners are the best I've found to prevent sticking when baking with grain-free flours
- Cookie scoop - using a cookie or ice cream scoop makes it easy to fill the muffin cups evenly
- Superfine almond flour - make sure it's blanched for the best flavor and texture
More paleo muffin recipes
All of these delicious muffins are made with almond flour — easy recipes to make and freeze for quick breakfast meal prep.
- Almond Flour Apple Muffins
- Cranberry Orange Muffins
- Carrot Pineapple Muffins
- Blueberry Muffins Recipe
- Gluten-Free Chocolate Chip Muffins
More strawberry recipes to try
Love strawberries as much as I do? Find another great recipe for peak strawberry season here!
- Strawberry Shortcake with Lime Coconut Cream
- Strawberry Coconut Smoothie
- Chicken Salad with Spinach and Strawberries
- Arugula Strawberry Salad with Meyer Lemon Vinaigrette
- Red, White and Blue Berries and Cream
Paleo Strawberry Muffins
- Preheat oven to 325 degrees and grease or line muffin tin (or use silicone baking cups).
- Combine the dry ingredients in a large bowl. Combine the wet ingredients in a medium bowl. Stir the wet mixture into the almond flour mixture and gently fold the strawberries into the muffin batter.
- Use a large ice cream scoop to fill the cups of the muffin pan ¾ full.
- Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on a wire rack.