These Gluten-Free Strawberry Muffins are a wholesome, easy treat! Light and fluffy muffins are packed with juicy, fresh strawberries and sweetened with just a touch of honey. And they’re also dairy-free, refined sugar-free and Paleo!
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Why this recipe works
When strawberries are at their peak in late spring/early summer, they’re best enjoyed as is, straight out of hand, so you can savor all their juicy sweetness.
But the next best way to enjoy perfectly ripe strawberries might be these strawberry gluten-free muffins. A light and fluffy almond flour batter is lightly sweetened with honey and infused with a touch of vanilla and lemon for extra flavor. Then it’s packed with chopped, juicy strawberries and baked until the muffins are puffy and golden brown.
Using almond flour instead of regular flour means these muffins are not only gluten-free but also full of protein, fiber and healthy fats from the almonds. To make sure the texture doesn’t get too oily, adding a bit of arrowroot flour/starch (similar to cornstarch) helps keep the muffins light and fluffy.
And because the fats from the almonds add more moisture than regular flour, you don’t need to add any butter or dairy-free butter substitute. The almond flour, eggs and honey are enough to keep the muffins moist but not greasy.
Finally, instead of white refined sugar we’re adding a touch of honey (less than a tablespoon per muffin). This will add just the right amount of sweetness and its own unique, subtle flavor.
And that’s how you make strawberry muffins gluten free, dairy free and refined sugar free.
I’m not going to stay these are healthy strawberry muffins exactly, but they are health-ier, for sure. And without sacrificing flavor or texture!
What you need
Ingredients
- 2 pints/24 oz. fresh strawberries
- 3 cups superfine blanched almond flour – Do not use almond meal. I use the “scoop and level” method to measure almond flour.
- ⅓ cup arrowroot flour/starch – With a consistency similar to cornstarch, this will help keep the texture light and fluffy.
- ½ teaspoon baking soda – This will react with the lemon juice to help the muffins rise.
- ½ teaspoon fine sea salt – Yes, even baked goods need a bit of salt to bring out the flavors!
- 3 large eggs, room temperature – If your eggs are cold from the fridge, submerge them in very warm water for about 5 minutes.
- ½ cup honey – This is just enough honey to make the muffins sweet but not too sweet.
- 1½ teaspoons vanilla extract – This will add a subtle flavor to make sure the batter isn’t bland.
- 1 teaspoon lemon juice – This will react with the baking soda to help the muffins rise.
- Zest of 1 lemon – Be sure to zest the lemon before cutting it in half for the juice
Equipment
- a 12-cup muffin pan
- muffin cups
- a large mixing bowl
- a medium mixing bowl
- a cutting board
- a paring knife
- measuring spoons
- measuring cups
- a measuring glass
- a microplane grater for zesting the lemon
- a whisk
- a spatula (the kind for stirring, not flipping)
- a ¼ cup measuring cup or 1/4 cup ice cream/cookie scoop
How to make Gluten-Free Strawberry Muffins
Step 1: Heat the oven to 350° F.
Step 2: Line the muffin pan with the muffin cups.
Step 3: Using a paring knife, hull the strawberries by removing and discarding the green tops. Dice the strawberries and set aside.
Step 4: In a large bowl, whisk the almond flour, arrowroot, baking soda and salt until combined.
Step 5: In a medium bowl, whisk the eggs, honey, vanilla, lemon juice and lemon zest until combined.
Step 6: Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
Step 7: Stir in the diced strawberries until evenly distributed throughout the batter.
Step 8: Scoop heaping ¼-cup scoops into the muffin cups.
Step 9: Bake for 22-26 minutes, until golden brown on top and a toothpick inserted into a muffin comes out with no raw batter attached (crumbs and strawberry juice on the toothpick are fine). Let cool completely and then enjoy!
Frequently Asked Questions (FAQ)
The only potential substitute for the almond flour is finely ground sunflower seed flour (to make these muffins nut-free). Otherwise, do NOT substitute anything for the almond flour – it is a unique ingredient that behaves unlike any other.
You can use tapioca flour/starch in place of the arrowroot.
You can substitute any other zest/juice for the lemon, such as orange, lime or grapefruit.
You can use maple syrup in place of the honey but it’ll add a stronger flavor.
You can use almond extract in addition to or in place of the vanilla extract.
Once completely cooled, these muffins will last in the fridge for up to 5 days.
Yes. Place the cooled muffins (in or out of their muffin cups) on a parchment paper-lined baking sheet and place in the freezer. Once the muffins are frozen (after about 2-4 hours), transfer them to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.
Yes. The recipe as written contains no gluten, grains, dairy, refined sugar, legumes or vegetables oils, making it appropriate for a Paleo lifestyle.
Other recipes you might like
- Gluten-Free Strawberry Rhubarb Muffins (Paleo)
- Gluten-Free Rhubarb Muffins (Paleo)
- Gluten-Free Zucchini Chocolate Chip Muffins (Paleo)
- Gluten-Free Blackberry Muffins (Paleo)
- Gluten-Free Chocolate Muffins (Paleo)
Gluten-Free Strawberry Muffins (Paleo)
Ingredients
- 2 pints (24 oz.) fresh strawberries
- 3 cups superfine blanched almond flour not almond meal
- ⅓ cup arrowroot flour/starch
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 large eggs room temperature
- ½ cup honey
- 1½ teaspoons vanilla extract
- 1 teaspoon lemon juice
- zest of 1 lemon zest the lemon before cutting it in half for the juice
Instructions
- Heat the oven to 350° F.
- Line a 12-cup muffin pan with muffin cups.
- Using a paring knife, hull the strawberries by removing and discarding the green tops. Dice the strawberries and set aside.
- In a medium bowl, whisk the eggs, honey, vanilla, lemon juice and lemon zest until combined.
- Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
- Stir in the diced strawberries until evenly distributed throughout the batter.
- Scoop heaping ¼-cup scoops into the muffin cups.
- Bake for 22-26 minutes, until golden brown on top and a toothpick inserted into a muffin comes out with no raw batter attached (crumbs and strawberry juice on the toothpick are fine). Let cool completely and then enjoy!
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