Paleo Strawberry Muffins
Elevate your snack game with these irresistibly moist and flavorful Paleo Strawberry Muffins, perfect for breakfast, dessert, or anytime indulgence! Crafted with nutrient-rich almond flour and a hint of coconut flour, these gluten-free and grain-free muffins combine wholesome ingredients like fresh diced strawberries, honey, and melted coconut oil for a naturally sweet and tender treat. With just 10 minutes of prep time and 18 minutes in the oven, they’re quick, easy, and guaranteed to please. Enhanced with vanilla extract and the perfect balance of baking soda and sea salt, these muffins deliver a light, airy texture without any refined sugars or dairy. Whether you’re following a paleo lifestyle or simply craving a fresh bakery-style snack, these strawberry muffins are sure to satisfy. Serve them warm or store for later—either way, they’re bursting with flavor!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 3 large eggs
- 0.25 cup honey
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper liners or lightly grease it with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt. Whisk until evenly mixed and set aside.
In a separate bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 65.9 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 528 mg | 41% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
