Healthy Almond Flour Strawberry Muffins with a light, fluffy texture, and sweet summer flavor. These gluten free muffins are the perfect guilt-free treat!
I’ve made lots of almond flour-based muffins, try these almond flour yogurt muffins and almond flour muffins with berries.
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I love muffins and have a soft spot for berries. This almond flour strawberry muffins recipe is based on my popular almond flour blueberry muffins. They’re sweet, moist, and bursting with berries.
These grain-free, gluten free strawberry muffins are perfect for a healthy breakfast, snack or dessert and I am very excited to share this new recipe because they’re one of the easiest almond flour recipes to make!
The cornstarch soaks up extra moisture, so I didn’t bother with roasting strawberries before baking the muffins. They need just one bowl and 30 minutes, make a cup of coffee and you’re all set.
Ingredients for Almond Flour Strawberry Muffins
With only a few basic ingredients, almond flour strawberry muffins are naturally sugar-free with chunks of juicy strawberries.
- Eggs: Use 3 large eggs for lifting and binding.
- Maple syrup or honey: Liquid sweetener adds flavor and helps lock in moisture. Agave nectar would also work.
- Greek yogurt: A great oil substitute for any baked good, lighter than butter, and adds moisture and texture.
- Vanilla extract: For flavor.
- Baking powder and baking soda: Leavening agents that give a little rise and depth.
- Salt: Balances out the overall sweetness of almond flour muffins with strawberries.
- Cornstarch: Soaks up extra moisture.
- Almond flour: Superfine blanched almond flour is best and will yield a light and tender texture. You can buy it or follow my easy tutorial for homemade almond flour.
- Strawberries: Fresh strawberries hulled and diced add sweet summer flavor in every bite.
How to Make Almond Flour Strawberry Muffins
Similar to many of my healthy muffin recipes, this almond flour strawberry muffins recipe is easy to make, meal prep and freezer friendly. A full recipe card is located below.
- Prep: Preheat oven to 350 F and line a 12 muffin tin with parchment paper liners, then set aside. I highly recommended using muffin liners, see tips below.
- Make muffin batter: Add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda, 2 tablespoons cornstarch and salt to a large mixing bowl and whisk well until no lumps are visible. Next add the almond flour and gently stir with spatula until well mixed.
- Coat strawberries: In a separate small bowl, add strawberries and 2 tablespoons of cornstarch, then stir to coat. Add the coated strawberries to the batter mixture and fold them in to combine.
- Bake: Use an ice cream scoop to evenly divide the batter between 12 muffin openings. Bake for 20 minutes on the middle rack or until a toothpick inserted in the center comes out clean.
- Cool: Remove almond flour strawberry muffins from the oven and let cool for 15 minutes. Enjoy with coffee, as a mid afternoon snack, or an after dinner treat!
Tips for Best Results
Here are my top tips for the best almond flour strawberry muffins I’ve ever made.
- Don’t use other flour: Otherwise these muffins would be called something else. For all-purpose flour make these strawberry muffins, and for whole wheat flour try healthy strawberry muffins.
- Don’t use frozen strawberries: Frozen berries would need to be thawed first before chopping them, which would make the muffins too wet. Plus usually they are not very sweet.
- Use sweet strawberries: For the best flavor! When picking strawberries smell them first, if they’re fragrant, they’re sweet. Another tip to remember is that smaller berries are sweeter.
- Use liners: Almond flour is delicate and muffins tend to stick even to the most well sprayed muffin pan and even silicone cavities.
- Roast strawberries if you wish: This makes the strawberries sweeter and dries them out, so the muffins aren’t too moist. To roast them, preheat your oven to 375 F. Sprinkle a bit of sugar over the strawberries and place them on a parchment paper-lined baking sheet, make sure they are in a single layer, and roast for 25 minutes until the strawberries release their liquid and caramelize.
Substitutions and Variations
As you know I am a huge fan of muffins, the beauty is that you can customize them in a variety of ways. Here are some fun variations for almond flour strawberry muffins.
- Other berries: Try blueberries, blackberries, or raspberries. You can swap or try a mix, keep in mind the blackberries and raspberries may bleed a bit.
- Make into a bread: Transfer batter to a lined loaf pan and bake at 350F for 50 mins. Make sure to do the toothpick test!
- You could use granulated sweetener: I have not tried using granulated sugar with this recipe, but have tried with almond flour banana bread and it worked.
- Add flavor: With natural strawberry extract, cinnamon, or chocolate chips.
- Regular and other yogurt: You can use plain regular (not Greek) yogurt, however might have to add 1/4 cup extra almond flour since it contains more liquid (whey). You can also use a flavored yogurt, or dairy-free Greek yogurt.
How to Store Almond Flour Muffins
Store: Because these are quite moist, store them loosely covered rather than in an airtight container, and keep them in the fridge for 3-4 days.
Freeze: Once cooled, place them in an airtight container and freeze for up to 3 months. Thaw at room temperature for a few hours, then heat in the microwave if you like warm muffins.
Storage Tip
Don’t miss my guide how to store muffins and how to freeze muffins to keep your leftover muffins fresh longer.
FAQs
Make sure to let strawberry almond flour muffins cool completely, use large whole eggs, and superfine almond flour.
There are a few things that would yield soggy muffins. There’s either too much moisture from the strawberries, used frozen strawberries, skipped cornstarch, or used an almond flour that is not superfine.
If you used almond meal or not a superfine blanched almond flour your muffins would be dense. It’s very important to use superfine blanched almond flour for this recipe.
No, they are too watery once thawed. If you don’t have strawberries try another berry or these almond flour blueberry muffins.
Lots of eggs. Almond flour is a low-carb flour without starch or gluten, so the eggs are needed as a binder.
More Strawberry Recipes to Try
- Strawberry muffins
- Whole wheat strawberry muffins
- Healthy strawberry oatmeal bars
- Strawberry chia pudding
More Muffin Recipes to Try
- Banana protein muffins
- Raspberry muffins recipe
- Almond flour banana muffins
- Almond flour zucchini muffins
- Almond flour pumpkin muffins
- Almond flour lemon poppy seed muffins
Almond Flour Strawberry Muffins
Ingredients
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/3 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons cornstarch divided
- 3 1/3 cups almond flour
- 2 cups strawberries hulled and diced
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and set aside.
- In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda, 2 tablespoons cornstarch and salt. Whisk very well until combined and no lumps.
- Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed. Set aside.
- In a small bowl, combine strawberries with 2 tablespoons of cornstarch and stir to coat evenly. Add to the bowl with batter and give a few gentle stirs just enough to combine.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake muffins for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
Notes
- Store: Store muffins in the refrigerator for 3-4 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
- Freeze: Freeze for up to 3 months.
