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Close up shot of paleo strawberry muffins on a metal cooling rack.
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4.74 from 26 votes

Strawberry Muffins (Paleo, Gluten Free)

Love strawberries? These fantastically simple paleo strawberry muffins are packed with sweet and juicy strawberries—and they’re gluten-free and grain-free, too!
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten-free, grain-free, low carb, nom nom paleo, nomnompaleo, paleo
Servings: 12
Author: Michelle Tam

Ingredients

  • 34 grams freeze dried strawberries 34 grams = 1 package
  • cups finely ground almond flour
  • ½ cup cassava flour 
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon Diamond Crystal kosher salt 
  • ½ cup ghee softened (coconut oil also works)
  • cup maple sugar or coconut sugar
  • 2 large eggs
  • cup almond milk or cashew milk or coconut milk
  • 2 teaspoons lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • cups diced strawberries

Instructions

  • Preheat the oven to 350°F or 175°C with the rack in the middle position. Line a 12-cup muffin tin with parchment muffin liners.
  • Dump the freeze dried strawberries into a small food processor or blender. Blitz the freeze dried strawberries until they transform into a fine powder.
  • In a medium bowl, whisk together the strawberry powder, almond flour, cassava flour, cinnamon, baking soda, and salt. Set it aside.
  • Plop the softened ghee and maple sugar into the bowl of a stand mixer (or in a large bowl if you’re using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 2 to 3 minutes or until it’s fluffy and lighter in color.
  • Scrape down the sides of the bowl and add the eggs, milk, lemon zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined. Don’t worry if the batter isn’t smooth yet—you’ll keep mixing it shortly!
  • Add the flour mixture and beat on low speed, scraping down the sides as needed. It should take only a minute or so until the batter is ready.
  • Scoop a small spoonful of batter into the bottom of each lined muffin well. Use a small spatula to evenly smooth out this bottom layer of batter.
  • Fold the diced strawberries into the remaining batter.
  • Use an ice cream scoop to divide the batter into the muffin pan.
  • Pop the pan into the oven and bake for about 25 minutes, rotating the pan 180° at the midway point. The muffins are ready when they’re golden brown and a toothpick inserted in the center comes out clean.
  • Transfer the muffins to a cooling rack to cool completely.

Video

Notes

How to store and reheat the muffins:
The best way to store leftovers muffins is to freeze them in a sealed container for up to four months or refrigerate them for up to four days. You can heat them up straight from the freezer by microwaving them for about 40 seconds or until they’re heated through. Alternatively, you can thaw the frozen muffins in the refrigerator overnight and then pop them in a toaster oven at 300°F  or 150°C for 5 minutes or until they’re heated through.

Nutrition

Calories: 226kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Fiber: 2g | Sugar: 15g