Gluten Free Strawberry Muffins are a grain free, paleo muffin recipe that is quick, easy, and delicious. Don't have strawberries? Never fear, blueberries work great - or any other berry you choose. Using fresh or frozen fruit, these easy muffins are great anytime!

A few weeks ago a friend sent a Gluten-Free Muffin recipe. Knowing that our gluten-free daughter-in-law would be visiting, we baked a couple of batches and boy, were they good!

In fact, they were so good, that I did not even have time to take pictures to share with you. I turned around and they were gone - all that were left were the crumbs!

So, since our son and his wife are visiting again this weekend, two more batches were baked. This time, though, wanting to be able to get some pictures before they were eaten, I tucked them in the back of the refrigerator - you know, where everything goes unnoticed and is forgotten!

Biding my time, I finally had my chance - all the fellas were outside working and I pulled the muffins out of the fridge - resisting the temptation to eat one (or two, or, heaven forbid, even three). I have to tell you, the temptation was strong to help myself!

As I type this, I am sitting with a cup of coffee and well, excuse me, I need to go get a gluten free strawberry muffin ;)

Now, back to the recipe...

The original recipe called for blueberries and I love blueberries! But, my freezer did not magically spit them out when I went a looking but it did have strawberries to offer. Substitution, here we come!

No matter, blueberries or strawberries, these were a hit - use what you have, after all, they are gluten-free and delicious.

Make These Strawberry Muffins Healthier...

I made the Gluten-Free Strawberry Muffins using honey and sucanat and both were delicious. If you prefer a sweeter muffin, increase the sweetener as indicated on the recipe.

These strawberry muffins, like almost any muffins, are delicious with breakfast, lunch, dinner, a bowl of soup or just eat them alone as a snack - or if you are like me, splurge and eat as many as you can before anyone sees you!

I don't know about you, but around here, there always seem to be lots of eyes ready to catch those who sneak food! ;)

Strawberry Muffins - Some Variations

You can substitute any berry in place of the strawberries
Add some white chocolate chips (so good with strawberry)
Try adding different spices such as cinnamon

If you’ve tried these Gluten Free Strawberry Muffins or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

📋 Recipe

Gluten Free Strawberry Muffins

Cultured Palate

Use either fresh or frozen strawberries in these gluten free muffins for an anytime snack or addition to a meal.

4.13 from 8 votes

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Prep Time 5

Cook Time 30

Total Time 35

Course Breads, Breakfast

Cuisine American

Servings 12 servings

Calories 281 kcal

Ingredients

2 cups almond flour
2 eggs
2 egg whites
¼ cups honey or sucanat may use ½ c. if sweeter muffins are desired
½ teaspoon baking soda
1 tablespoon apple cider vinegar
dash of salt
1 teaspoon vanilla
2 tablespoon coconut oil
1 ½ cups strawberries or blueberries

Instructions

Preheat oven to 350 F.
Mix all ingredients - except berries - together with hand mixer or food processor until smooth.
Once completely mixed, gently fold in the berries.
Spray muffin tin with a healthy non-stick spray.
Evenly scoop the batter into the muffin tin.
Bake for 30 minutes or until knife inserted comes out clean.
Remove from oven and place on cooling rack.
Enjoy!