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Strawberry Almond Flour Muffins Recipe

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4.3 from 8 reviews

These delicious Strawberry Muffins are a wholesome, gluten-free treat perfect for breakfast or a snack. Made with almond flour, coconut flour, and fresh strawberries, they offer a moist and flavorful bite with natural sweetness from maple syrup and a hint of vanilla. Ideal for those seeking a grain-free baked good packed with fruity goodness.

Ingredients

Dry Ingredients

  • 2 cups superfine blanched almond flour
  • 2 tbsp tapioca flour or arrowroot starch (can substitute cornstarch if not corn-free)
  • 1 tbsp coconut flour (optional, can omit and add 2 tbsp more tapioca flour if allergic)
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients

  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1/4 cup unrefined coconut oil
  • 5 tbsp pure maple syrup
  • 1/2 cup unsweetened almond milk (or preferred milk)

Mix-ins and Toppings

  • 1 cup fresh strawberries, chopped (plus more for topping)
  • 1/2 tsp pure granulated maple sugar (optional, for topping – can use any granulated sweetener)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with baking liners to prevent sticking and ensure easy removal of the muffins.
  2. Combine Dry Ingredients: In a large bowl, whisk together superfine almond flour, tapioca flour, coconut flour, baking powder, and baking soda until well mixed and aerated.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, pure vanilla extract, maple syrup, unrefined coconut oil, and unsweetened almond milk until fully combined and smooth.
  4. Combine Wet and Dry: Gradually stir the dry flour mixture into the wet ingredients, mixing until the batter is uniform with no lumps. Gently fold in the chopped fresh strawberries to evenly distribute them without breaking up the pieces.
  5. Portion Batter: Using an ice cream scoop, evenly divide the muffin batter into the prepared muffin pan cups to ensure consistent size. Top each muffin with additional chopped strawberries and lightly sprinkle with maple sugar, if using, for added sweetness and texture.
  6. Bake Muffins: Place the muffin pan in the preheated oven and bake for 17 to 21 minutes. The muffins are done when a toothpick inserted in the center comes out clean, indicating they are fully cooked.
  7. Cool and Serve: Allow the muffins to cool in the pan for at least 12 minutes to set. Remove from the pan and cool completely on a wire rack before storing or adding any optional frosting.

Notes

  • You can substitute tapioca flour with arrowroot starch or cornstarch if not avoiding corn.
  • If allergic to coconut, omit coconut flour and replace with additional tapioca flour.
  • Use fresh or frozen strawberries—if frozen, thaw and drain excess moisture before folding in.
  • For sweeter topping, sprinkle with maple sugar or any granulated sweetener of your choice.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 2 months; thaw before serving.

Find it online: https://marthatasty.com/strawberry-almond-flour-muffins-recipe/