Gluten-Free Strawberry Muffins (Paleo)

Healthy strawberry muffins in a muffin pan and on a plate strawberries.

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Gluten-Free Strawberry Muffins (Paleo)

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!

Prep Time15

Cook Time26

Total Time41

Course: Snack

Cuisine: American

Servings: muffins

Calories: 258kcal

Author: Don Baiocchi

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 large bowl, whisk the almond flour, arrowroot, baking soda and salt until combined.
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!

Notes

Substitutions

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.

Make ahead

Once completely cooled, these muffins will last in the fridge for up to 5 days.

Freezer info

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.

Nutrition