Gluten Free Strawberry Muffins (Dairy Free & Paleo)
These Gluten Free Strawberry Muffins are incredibly soft, fluffy and light! They are easy to make, moist, and great for a quick healthy breakfast or snack. These are truly the best Paleo strawberry muffins!
Why You’ll Love These Muffins
- These gluten free strawberry muffins with almond flour are so moist and light.
- They are made with healthy ingredients and are lightly sweetened with maple syrup.
- These dairy free strawberry muffins can be made with frozen strawberries or fresh strawberries.
- They have the classic chocolate strawberry flavor combination.
- The strawberries make these muffins extra tender and soft!
- These grain free muffins are made without without milk, without butter, and without xantham gum.
- This recipe is Paleo, Grain Free, Gluten Free, and Dairy Free.
How To Make Strawberry Muffins
First, preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners.
Next, sift together dry ingredients.
Add in wet ingredients except strawberries and chocolate chips. Mix until just combined.
Toss diced strawberries with 1 tablespoon almond flour.
Next, fold in diced strawberries and dark chocolate chips.
Fill each muffin liner almost to the top.
Then, bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
Finally, remove from oven. Cool in pan for 5 minutes before carefully removing. Serve Gluten Free Strawberry Muffins with chocolate chips!
Baking with Strawberries
Depending on where you live, strawberries are typically in season between late April and June. This is when they are the sweetest and juiciest. Since these muffins are crave worthy year round, this recipe can be made with frozen or fresh strawberries.
Strawberries instantly add sweetness, texture, flavor and moisture to baked goods. Strawberries themselves can be very sweet and juicy.
If using frozen strawberries, thaw completely before use. Then, squeeze out ALL excess moisture using paper towels. This prevents baked goods from becoming too moist.
In this muffin recipe, I used enough almond flour and tapioca flour to accommodate for the juicy strawberries. In addition, toss strawberries with almond flour before adding to the batter. This prevents the strawberries from sinking to the bottom of the muffins while baking.
In most strawberry baking recipes, chop up strawberries finely. This helps provide a great texture and flavor without having the strawberries overwhelm the dessert.
Expert Tips & Tricks
As previously mentioned, slice strawberries into small bite sized pieces. I recommend chopping them until they are about the size of a blueberry.
The BIGGEST tip is to not overly mix the muffin batter. The number one reason why muffins are dry is due to batter that has been overly mixed. See photos above for what the batter should look like.
Toss strawberries with 1 tablespoon almond flour. This helps prevent the strawberries from sinking to the bottom of the muffins.
Bake muffins until the tops no longer look gooey. Once a toothpick has been inserted and comes out clean, remove muffins from oven.
Frequently Asked Questions (FAQs)
Sure! Both blueberries and raspberries work well in this recipe.
I highly recommend baking with almond flour instead of almond meal. Almond meal tends to be gritty and more coarse than almond flour.
Store these muffins at room temperature in an airtight container for up to 4 days.
Yes! These muffins freeze and thaw well.
No, I do not suggest using an egg replacer. These muffins will not work with flax eggs or another egg replacement.
There are several great grain free flours! This recipe uses both almond flour and tapioca flour. In addition, cassava flour and coconut flour are both great flours for Paleo baking. For this recipe, I do NOT suggest using another flour. These grain free flours are all very different! Check out my Guide to Gluten Free Flours and Gluten Free Baking for more information.
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Get the Recipe: Gluten Free Strawberry Muffins (Dairy Free & Paleo)
- First, preheat oven to 350 degrees Fahrenheit. Line a muffin tray with paper liners.
- In a large mixing bowl, sift together 2 ¼ cups almond flour, tapioca flour and baking soda.
- Next, add in eggs, maple syrup, vanilla extract, and melted coconut oil. Mix until just combined.
- In a small bowl, gently toss diced strawberries with 1 tablespoon almond flour until coated. This is to prevent strawberries from sinking to the bottom of the muffins.
- Gently fold in coated strawberries and dark chocolate chips to batter.
- Once combined, scoop batter into muffin liners. Fill each muffin cavity almost to the top.
- Bake for 18 to 20 minutes or until a toothpick inserted in the muffins comes out clean.
- Finally, remove from oven. Allow muffins to cool 5 minutes in tray before carefully removing.½
- Arrowroot powder or cornstarch can replace tapioca flour.
- For a version with dairy, melted butter can replace melted coconut oil.
- Slice strawberries until they are no larger than a blueberry.
- Tossing the strawberries with the 1 tablespoon almond flour helps prevent strawberries from sinking to the bottom of the muffins.
- Do not over mix the batter. Mix until just combined.
- Fill muffin liners almost to the top. These muffins will rise slightly.
- Bake until a toothpick inserted comes out clean. Once the top of the muffins no longer look gooey, check for doneness.
- Store muffins at room temperature in an airtight container for up to 4 days.
- These muffins freeze well!
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