These Strawberry Muffins are tender, moist and chocked full of fresh sweet strawberries. Great for a quick yummy breakfast or grab and go snack. Easy to prepare in one bowl and under 30 minutes. Gluten free, Dairy Free, Paleo, No Added Refined Sugars.
So when it comes to muffins my friends.....
I'm a firm believer you can neverrrr have too many varieties of em.
Cause muffins are super easy to prepare, freezer friendly and a great idea for meal prep....
Especially since they make the perfect healthy breakfast or snack...
Giving you one less thing you have to worry about.
And since I've never been the ultimate meal planner then.....
Muffins have just always been my easy saving grace. 😉
How to make Healthy Strawberry Muffins:
Start by preheating the oven to 350 degrees.
Then line a muffin pan with baking liners or grease the pan.
Mix together the dry ingredients...
Then the wet and combine.
Fold in the fresh sweet strawberries, spoon into liners and bake.
It's really that simple.... and sooo good.
What's needed to make these strawberry muffins.....
- Almond flour
- Coconut flour
- Baking powder
- Baking soda
- Eggs
- Pure vanilla extract
- Unrefined Coconut oil
- Pure Maple syrup
- Coconut milk
- Fresh strawberries
Can I use frozen strawberries?
I haven't personally tried these with frozen strawberries but I wouldn't recommend using them in these muffins.
You'll want fresh perfectly ripe strawberries for optimal results.
The sweeter the better and a great way to use fesh strawberries while they're in their peak season.
And did you know that Strawberries.....
Are very high in water and the total carb count is low.
Strawberries are also considered low on the glycemic index...
So they don't cause rapid blood sugar spikes.
They're also a good source of Vitamin C, manganese, potassium and Vitamin B9.
So plenty of great reasons to load up on them this season. 🙌
More healthy muffins to try....
Coconut Flour Chocolate Chip Muffins
Until next time-xoxo
📖 Recipe
Healthy Strawberry Muffins (GF, DF, Paleo)
Ingredients
Dry ingredients:
- 2 cups blanched almond flour
- 3 tbsp. coconut flour
- 1 tsp. baking powder
- ½ tsp. baking soda
Wet ingredients:
- 3 large eggs
- 2 tsp. pure vanilla extract
- ¼ cup coconut oil- unrefined
- 5 tbsp. pure maple syrup
- ½ cup + 2 tbsp. coconut milk
- 1 cup fresh strawberries
Instructions
- Preheat oven to 350 degrees and line muffin tin with baking liners.
- While oven is heating place coconut oil in small pan on stove top to be melting while mixing other ingredients.
- Remove from heat when melted and set aside.
- Meanwhile add almond flour, coconut flour, baking powder, and baking soda to large mixing bowl and whisk together removing any lumps.
- In small separate bowl whisk together eggs, vanilla extract, maple syrup, slightly cooled coconut oil, & coconut milk and then add to the dry.
- Using hand mixer blend until everything is thoroughly incorporated.
- Then fold in chopped up fresh strawberries.
- Spoon in muffin pan using an ice cream scoop for even portions.
- Bake in pre-heated oven 18-22 minutes until toothpick inserted in comes out clean.
Maria Maria
Excellent recipe. I used frozen organic strawberries as I live in BC, Canada and it is difficult to find good quality organic strawberries in February. The only thing I added was 1/4 shredded apple and a bit more coconut flour to make up for the moisture in the frozen berries. I made a loaf instead of muffins and baked for about 45-50 mins at 350.
Thank you for this recipe! I am sharing!
Stephanie
Thanks for the lovely feedback Maria! 😘
Laura
Just made these this morning. It’s probably because I didn’t measure the strawberries and put in too many but mine turned out so mushy with way too much moisture. Is there really a need for three eggs though? Again it’s probably my fault adding too much moisture but I did not get a muffin texture at all but they taste great!
Stephanie
Did you use fresh strawberries? And I do recommend you stick to the recipe as written, but I'm glad they still taste great! Let me know if you have other questions.
Marie C
Followed this recipe to the letter & they came out great! Made them with off season strawberries & they still were delicious. Light & fluffy, not very sweet. Feel like we’re eating a healthy treat. 17 month old approved.
Stephanie
Thank-you and glad to hear the 17 month old approved! Yay!🥰
Eden | Sweet Tea and Thyme
Yum! Perfect way to use up all these in season strawberries!
Heidy L. McCallum
I wish I had seen this post a few weeks back, we had our annual Strawberry Fest here in Florida and I had soooo many of them this would have been perfect. They look delish! I think I might pick up a few pints at the market and make them this weekend!
Jill
I've never been great at meal planning either and I love a good muffin. These are a must try!
Jen
My kids are obsessed with these muffins and they devoured them so quickly! I may need to make a double batch next time. 🙂
Demeter
I love how light and fluffy these are! The perfect breakfast to start the day!