Almond Flour Strawberry Muffins that are grain-free, dairy-free, and refined sugar-free. These moist and fluffy strawberry muffins are a household staple! Easy to prepare and so full of delicious flavor!
I first made these almond flour strawberry muffins back in 2018 for Mother’s Day Brunch. My family absolutely adores this recipe!
Studded with fresh strawberries, this healthier sweet treat is the perfect celebration of strawberry season.
While these delicious strawberry muffins are grain-free, gluten-free, dairy-free and refined sugar-free, my family members couldn’t tell the difference! For my paleo friends, these are paleo strawberry muffins.
They are moist and fluffy and have the loveliest fresh flavor.
These yummy berry-infused healthy almond flour muffins have a moist, cakey texture with those amazing pops of berry bliss punctuated throughout to add freshness and flavor.
Let’s discuss the wholesome ingredients for almond flour strawberry muffins.
Ingredients for Almond Flour Strawberry Muffins:
Almond Flour and Tapioca Flour: The combination of almond flour and tapioca flour makes these muffins nice and light and fluffy.
Your friends and family will never guess these gluten-free muffins aren’t made with regular all-purpose flour!
If you don’t regularly keep tapioca flour on hand, you can replace it with more almond flour. The texture won’t be quite as fluffy but the muffins will still turn out great without the tapioca flour.
Large Eggs: A few eggs helps give these delicious muffins the fluffy airiness. Because we use three eggs, there is no need for almond milk or any other non-dairy milk or melted coconut oil. The eggs make up the majority of the liquid in the recipe.
I haven’t had much success with egg-free almond flour recipes, especially those that are designed to be fluffy like muffins.
For this reason, I don’t recommend replacing the eggs with flax eggs or any other egg replacer unless you’re okay with experimenting and don’t mind the texture turning out very dense.
If you’re looking for vegan strawberry muffins, it may be best to google a different gluten free strawberry muffin recipe that uses a gluten free flour blend.
If possible, bring the eggs to room temperature before preparing the recipe.
Pure Maple Syrup: Used to sweeten the muffins, a little pure maple syrup brings just the right level of sweetness to the muffins. If you prefer sweeter treats, you can add 1 to 3 tablespoons of brown sugar, coconut sugar, white sugar, or maple sugar.
Vanilla Extract: A splash of vanilla brings warm flavor to the muffins to give them that cozy coffee shop vibe.
Fresh Strawberries: We use fresh chopped juicy strawberries for a lovely berry flavor and fun texture. If you need to use frozen strawberries, I recommend thawing them completely before adding them to the muffin batter because frozen strawberries tend to hold onto more liquid.
Orange or Lemon Zest (Optional): While citrus zest is optional, I love the way these muffins taste with a little fresh lemon zest or orange zest. If you have citrus fruit on hand, feel free to add the zest. Otherwise, you can skip it.
Baking Powder: The leavening agent here. Baking powder helps the muffins bake evenly and produces the perfect rise and texture.
Sea Salt: Salt is the ultimate flavor enhancer! Don’t skip the salt in any of your baked goods, as it helps bring rich flavor to the recipe. Without it, baked goods can taste flat.
Looking for ways you can customize these paleo strawberry muffins? Here are some ideas.
Recipe Adaptations:
- Replace the tapioca flour with arrowroot flour or more almond flour.
- You can use any type of seasonal fruits you love for this easy muffin recipe. Just be sure the fruit is chopped in small chunks if it’s a bigger fruit like peaches or apples. Make blueberry almond flour muffins by swapping the strawberries for blueberries.
- If you have almond extract on hand and you love the flavor of almond treats, add ½ teaspoon to these healthy muffins.
- Make chocolate chip muffins by stirring up to 1 cup of semisweet chocolate chips or your favorite chocolate chips to the muffin batter.
- Add 2 tablespoons of poppy seeds for strawberry poppy seed muffins.
- If you follow a keto diet, make keto strawberry muffins by substituting sugar-free sweetener for the pure maple syrup and adding 1/2 cup of melted butter or dairy-free milk.
- Most grocery stores are equipped with everything you need for these gluten free strawberry muffins.
Now that we’re experts on the ingredients for these healthy strawberry muffins, let’s bake them!
How to Make Almond Flour Strawberry Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin liners.
Add the eggs, pure maple syrup, and vanilla extract in a large mixing bowl (the wet ingredients) and mix until combined.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt (dry ingredients).
Transfer the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.
Fold in the chopped strawberries and the orange zest (if adding) until the strawberries are well-distributed throughout the batter.
Transfer the strawberry muffin batter to the prepared muffin tin, filling the muffin holes most of the way up.
Bake on the center rack of the preheated oven for 28 to 35 minutes, or until the muffin tops are golden brown and the muffins test clean. I bake mine for 30 minutes.
If you have an instant-read thermometer, you can check the internal temperature of the muffins. Muffins are considered fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit.
Store leftover muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze these muffins in a freezer bag for up to 3 months.
If you don’t own a muffin pan, you can use a standard 9″ x 5″ loaf pan to make a strawberry loaf. Bake at 350 for 50 to 70 minutes, covering the bread pan with foil for half of the bake time.
Enjoy these healthy strawberry muffins over and over for a wholesome afternoon snack or treat!
The next time you’re craving a delicious sweet treat, bake up a batch of these gluten-free strawberry muffins.
The way I see it, this tasty recipe is the perfect quick breakfast and also marvelous to bring to any brunch or gathering necessitating food.
They are just so lovely for sharing and a great addition to your weekly meal plan.
If you love healthy muffin recipes, also try out these reader favorites!
More Healthy Muffin Recipes:
- Blueberry Banana Oatmeal Muffins
- Healthy Morning Glory Muffins
- Almond Flour Banana Muffins
- Healthy Apple Oatmeal Muffins
- Oatmeal Banana Zucchini Muffins
- Coconut Flour Cranberry Orange Muffins
Enjoy these delicious, wholesome grain-free strawberry muffins on repeat!
Paleo Strawberry Muffins
Equipment
Ingredients
- 3 eggs
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups finely ground almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup fresh strawberries chopped
- 1 Tbsp orange zest optional*
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin liners.
- Add the eggs, pure maple syrup, and vanilla extract in a large mixing bowl (the wet ingredients) and mix until combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt (dry ingredients). Transfer the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.
- Fold in the chopped strawberries and the orange zest (if adding) until the strawberries are well-distributed throughout the batter.
- Pour the strawberry muffin batter to the prepared muffin tin, filling the muffin holes most of the way up.
- Bake on the center rack of the preheated oven for 28 to 35 minutes, or until the muffin tops are golden brown and the muffins test clean. I bake mine for 30 minutes.
Notes
Nutrition
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Second time making these! Yummy!
Wahoo! I’m so thrilled to hear it! I love the muffins too…so simple yet so cozy!
Just made this this morning. So simple, yummy and my tummy is happy! Thanks for this tasty recipe!
I’m so happy to hear it! Thank you for letting me know, Melissa! xo
These are in the oven right now and they smell delicious. However, they were not pouring consistency in the blender.
Hi Tina, I hope your muffins turned out well! I find my grain-free batters tend to be pretty thick, but ultimately they work out to be perfectly moist and textured 😀 Hope you enjoy!
I don’t have tapioca flour… is there anything else I can use to substitute?
Hi Deb, you can use arrowroot flour or rice flour, or more almond flour. If you use rice flour or almond flour to replace it, the muffins will not hold together as well as if you use arrowroot, but they will still be mighty tasty xo
It’s not Mother’s Day here in the UK but I made them anyway! Really delicious thankyou – will definitely make them again.
I’ve been baking an almond loaf the past 2 weeks and am in love with it…I’m enjoying this gluten-free baking thing lately! These muffins are next on my list — love the spring and summer flair!
I love muffins with almond flour!! Excited to try this strawberry version 🙂
Hope you love them, Brittany!
These look delicious!! I cannot wait to try them Happy Mother’s Day !!!
Hi Karen! Happy Mother’s Day to you too! I hope you had a good one, and hope you enjoy the muffins! xo
To my daughter, who is eloquent even when she is at a loss for words, thank you! I love these letters and they never fail to make me cry. Thank you for the moment, the memories, and the overwhelming feeling of love! What a wonderful way to start this day….and I am making these yummy muffins!
Love you to the moon and back, momma! xoxoxo