These paleo strawberry muffins are quick and easy to put together. Perfect for breakfast or an afternoon snack—a healthy recipe that's 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. 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.
Paleo Strawberry Muffins
Fresh homegrown strawberries really make these muffins special. The flavor of the strawberries is perfect with the almond, honey, and vanilla. These strawberry muffins are perfectly 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.
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. They also freeze well so you can bake a batch on the weekend and have strawberry muffins all week. Perfect if you go strawberry picking!
More paleo baking recipes
Paleo Strawberry 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
- Preheat oven to 325 degrees and grease or line muffin tin (or use silicone baking cups).
- Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
- Use a large ice cream or cookie scoop to fill muffin cups 3/4 full.
- Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Notes
Nutrition
Must haves for baking paleo strawberry muffins
I use these for baking my paleo muffins:
More strawberry recipes to try
Love strawberry season as much as I do? You may also love these paleo strawberry recipes!
Kim Wojcuilewicz
June 21 at 3:39 pmYummm! 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!!! 🙂
Lisa
June 21 at 4:11 pmFresh picked strawberries are the best! I haven’t tried substituting other flours in this recipe. I would start with the Banana Blackberry Muffin recipe that’s made with coconut flour and substitute chopped strawberries for the blackberries. Here’s the link https://cookeatpaleo.com/paleo-banana-blackberry-muffins/
Kim Wojcuilewicz
June 21 at 5:03 pmGenius!! Thank you so much! 🙂
Wilnellys Moore (@MooreWilnellys)
June 22 at 7:38 pmLOVED 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)…
Lisa
June 23 at 1:50 pmThank you! I love these too and make them again (and again) 🙂
Andrea B (@goodgirlgonered)
June 22 at 8:58 pmThese look really good! And fairly easy, too. Yum. 🙂
Lisa
June 23 at 1:52 pmThey are very easy – hope you enjoy them!
Busy Paleo Mom
July 2 at 6:51 pmYum! Approx. how many muffins does this recipe make? I have a big crew. 🙂
Lisa
July 3 at 7:15 amThis recipe makes 8 – 9 muffins. I added this above – thanks for asking. Hope you and your crew enjoy the muffins! 🙂
Austin-Lee Barron
August 1 at 8:27 pmCan I substitute blueberries with no other changes? I’m kind of new to baking. 😉 Especially paleo baking.
Lisa
August 1 at 10:20 pmYes, you can substitute blueberries. If you’re new to baking with almond flour, measuring it can be a little tricky. Here’s a link to how I measure it – https://cookeatpaleo.com/how-to-measure-almond-flour/ Good luck with your baking. 🙂
Kim
November 4 at 1:07 pmI’m allergic to eggs. Can I use egg replacer and still get the same results?
Lisa
November 4 at 2:06 pmKim, I haven’t tested this recipe with egg replacer. If you try it let me know how it turns out!
Ruthy
November 19 at 6:15 amAnyone tried freezing these?
Lisa
November 20 at 5:56 pmI freeze these all the time. Put them in a cold oven and set to low to thaw and reheat.
Naomi
December 23 at 1:12 pmI 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:)
Lisa
December 23 at 4:35 pmThank you Naomi! I’m so glad you enjoyed them. 🙂
Durell
February 11 at 3:48 pmWhy are paleo recipes typically heavy on eggs?
Shar
April 2 at 7:11 pmHave 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.
Kestrel Moore
April 15 at 1:01 pmI 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!
Lisa
April 17 at 12:00 pmHi 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?
Corina
July 18 at 4:04 pmHow long do you typically freeze them for?
Lisa
July 31 at 5:49 pmCorina, we usually eat them within a few weeks.
Colby
February 3 at 6:49 pmThese 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!
Lisa
February 3 at 7:03 pmYay! I love the mini muffin idea – I haven’t tried that yet! 🙂
syl
April 18 at 10:16 amWOW. 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 🙂
Stacey
July 15 at 9:58 pmLisa! 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!
Lisa
July 16 at 8:57 pmThanks Stacey! Berries are my favorite – I put them in everything. 🙂 Hope all is well with you too!
Annarose Monroe
July 23 at 12:34 pmI 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!
Kerry Schultz
February 11 at 3:22 amYummy! My son said “This is the best thing I’ve ever tasted!”. I’m really bad at following recipes, I just threw everything in the ingredients list into the Bellini. It looked a bit runny so I added 2 tablespoons of coconut flour and they needed up tasting like strawberry shortcake. So good. I’m saving this recipe so I can make it again and again!
Lisa
February 11 at 12:54 pmI love you son’s comment! So glad you enjoyed them!
Rachel
June 28 at 1:47 pmDo the strawberries have to be fresh? I picked tons but froze them all before they went bad!
Thanks in advance !
Lisa
June 29 at 5:37 pmHi Rachel, I find frozen strawberries add too much liquid and can make the muffins soggy.
Stephanie
July 10 at 1:02 pmThese were gone in a day!! I ended up using 2 T of coconut oil instead of ghee and added about a half cup of coconut flakes (I love coconut)
Sarah
July 26 at 7:18 amHey, these sound beautiful. Question – can i substitute the almond flour for coconut flour – and if so will there be much flavour difference… i’m a bit new to all this!
Lisa
August 1 at 5:19 pmHi Sarah, almond flour and coconut flour have very different properties so they can’t be substituted 1:1 for each other in recipes. If you prefer coconut flour, try the banana blackberry or lemon poppy muffins.
Stephanie
January 14 at 5:51 pmJust made these and they turned out great! I didn’t have lemon juice and googled that I could substitute white vinegar. Ate a few and froze the rest! 😀 Thanks!
Caitlin Sandage
March 27 at 11:32 amCan almond flour be substituted for count flour to make AIP compliant?
Savannah
May 7 at 5:30 pmMmmm, these look absolutely wonderful! We just went strawberry picking, so we have soooo many that need to be eaten! Looks like I found breakfast for the morning – thanks for sharing! <3
Sabrina B
May 22 at 10:22 pmgetting very hungry reading this! Love the ghee-coconut oil combination, thank you for this recipe! (Also for silicone cupcake cups, didn’t know they existed!)
Erin
August 11 at 6:00 pmDo you have the nutritional info for the recipe?
Karen Furr
August 20 at 7:02 pmI baked these last night to use up some strawberries in the fridge. They are very good, moist and flavorful. Thank you for your wonderful recipe!
Lan
September 10 at 6:31 pmThank you for the recipe. I made these with some modifications based on what I had in hand and they turned out delicious. I wanted to use up some home-dehydrated strawberries and so used them but threw in a small peach, chopped. I also used 1/4 + 1/8 cup coconut sugar + 2 TBSP honey for the sweetener.