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Strawberry Streusel Muffins (Grain-Free)

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Strawberry Streusel Muffins (Grain-Free)

Ruby Red Strawberries Folded In to Cakey Batter

. . . and topped with a crunchy, crumbly streusel? Why yes, it is a lovely way to celebrate the start of a new day, moving laundry from the washer to the dryer, or nothing in particular. They’re surprisingly easy to whip up, too!

Strawberry Streusel Muffins (Grain-Free)

Strawberry Streusel Muffins (Grain-Free)


For the muffins

For the streusel:


  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. In a mixing bowl or food processor combine almond flour, coconut flour, baking powder and salt.
  3. In a separate bowl, mix streusel ingredient and set aside.
  4. In yet another bowl whisk together eggs, honey, butter and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in strawberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and sprinkle with streusel topping. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready. Enjoy!

Strawberry Streusel Muffins (Grain-Free)

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55 Responses to Strawberry Streusel Muffins (Grain-Free)

  1. kristen says:

    Is it just me or are there no measurments for butter, salt or vanilla?

  2. Sarah says:

    In reading through the recipe there seems to be some ingredients listed. The directions have salt and vanilla listed but they aren’t listed in the ingredient list, and I’m not sure what the streusel ingredients are.

    • Heather says:

      It’s not you! Something went very wrong with my server this morning and this post seems to have gotten mangled in the process. I’ve corrected the recipe manually :)

  3. Hali says:

    I am having a difficult time locating almond flour but I have some pecan flour; what would be the effect of swapping it in for almond flour? I’m new to non-grain flours and would appreciate any feedback! I have all of the other ingredients and would love to give these a try.

  4. Jamie says:

    These look amazing! Is there something I can substitute for the coconut flour? Thanks!

    • Heather says:

      Hi Jamie, unfortunately coconut flour requires more liquid than most flour so it’s usually not advisable to substitute it on a 1:1 basis. There are exceptions, such as using it as a breading for frying, but in this case I wouldn’t recommend it.

  5. Monica says:

    I think my first comment got erased with all the issues yesterday. These muffins look delicious! I have never bought almond flour; do I need to look for a sprouted kind?

  6. Abby says:

    These look delish…can’t wait to try them! Thank you for the recipe :)

  7. Lauren says:

    I just recently found, via FB, an almond farm in CA, that does not use PPO and are non- GMO. They steam pasteurize the almonds. Their FB page is Just Almonds Inc. and their website is
    If you want to go in with someone to order nuts or flour, it is a lot cheaper. But well worth it.

  8. Barb says:

    These look amazing! Is it possible to use baking soda instead of baking powder? I can’t have baking powder.

  9. Katy says:

    I was so excited to try these! I just put them in the oven and realized that I left out the baking powder. I see it in the ingredient list but it wasn’t in the instructions (in hindsight, I assume I should have mixed it in with the flour in the second step). Fingers crossed they will turn out okay anyway, even if they do not rise!! My family is so ready for these yummy muffins to be ready to eat!! :)

  10. courtney says:

    I made these this morning and they are by far the best breakfast treat I have EVER made. Thank you!!!

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  12. Sara says:

    Our family LOVES these sooo much! But is there a secret to getting them out of the stoneware muffin pan? I notice in the picture, they have muffin papers, but you said to use oil/butter, I did that with half and couldn’t remove them intact at all. Any secrets you use? Refridgerating first or something? Thanks soo much!!!

    • Heather says:

      Glad you like them! I usually make them in my stainless steel muffin tin without paper cups – they come out pretty easily if I let them cool on the counter for a bit. Hope that helps!

  13. Jordan says:

    I’m not sure how this happened…but I ended up *easily* filling 12 large muffin cups. ? Oh well, still delicious! Also, note: don’t use an electric hand mixer on your streusel topping, it’ll turn it into paste instead of crumbles :)

  14. Jill says:

    I want to double the recipe to freeze half of them, but do you think they would freeze well, with the topping and all?

  15. Monica says:

    Can I substitute the almond flour and with what? My son has a nut allergy.

  16. Ashley says:

    Made these this morning for a mid-morning snack. We all loved them! So so yummy! This will be a weekly morning treat for our family. Thanks for sharing.

  17. Deborah @ Delicious Happens says:

    These are beautiful!! I’m making them today!! Love your site!

  18. leeeeah says:

    Amazing! I made these tonight and subbed in blueberries. They were perfect, and my one-year old loved her little sample tastes.

    As a new-to-primal eater (who has a hard time giving up her morning muffin) this definitely takes the “cake” for me.

  19. Jessica says:

    These muffins are great and simple enough to make. I don’t have a large muffin tin so I made 12, or rather 11, cupcake sized muffins. My only concern is that they tasted a little oily. Is that normal? Even my fingers get a bit greasy after holding one.

    • Heather says:

      Hmmm, maybe? I think of them as more cakey than oily, but perhaps that is subjective. Another thought is that maybe they needed to bake a little longer.

  20. Julie says:

    I just made these but instead of almond flour I just used coconut flour. Praying these still taste good! I normally use just coconut flour for pumpkin muffins but I use a lot more eggs for that! Keeping my fingers crossed :)

  21. Meal Plan for Week of 3-23-13 | Foodies Gone Real says:

    […] huevos rancheros (or scrambled eggs for those in the household that don’t like spicy) LUNCH: Strawberry grain-free muffins, fresh fruit of choice, yogurt DINNER: chicken alfredo (maybe I’ll hammer out the recipe this […]

  22. Leah says:

    Another AMAZING recipe! I just made these this morning and devoured my first one right out of the oven. I used muffin papers and they did stick pretty badly so next time I’ll just grease my muffin tin. I had almond meal and not almost flour so I expected them to be pretty dense but they’re not. Just perfect strawberry cakiness!

  23. Janelle Troyer says:

    Is there any way to replace the honey with coconut sugar?

    • Amanda @ Mommypotamus Support says:

      Janelle, Here’s a conversion you can try, when substituting a granulated for a liquid sweetener (e.g. using sucanat or coconut sugar when the recipe calls for maple syrup or honey), for every 1 cup of sweetener, add 1/4 cup of liquid from the recipe (that means also, for every 1/4 cup of honey, add 1 Tbsp of liquid).

  24. Kathleen Smith Hall via FB says:

    These look/sound so delish!

  25. Aparna Gupta via FB says:

    Shraddha Agarwal

  26. Michelle Hoffa via FB says:

    No option to pin :(

  27. stacey says:

    Is it possible to do grain free baking without nut flours? All the recipes I have found seem to use almond flour. Thank you

  28. Sara says:

    I make this recipe EVERY week! Love the muffins so much! My one year old calls them “cupcakes” :) We started using blueberries (frozen and thawed out) instead of strawberries and I like it even more! And I use cashew nut flour that I make myself by soaking and then drying in an oven, then grinding with a coffee grinder… find it more digestible than almond flour. You might try that Stacey (unless you’re allergic to nuts?!?).
    Thanks again for this AMAZING recipe!!!!!!

  29. Crystal says:

    These are the best muffins ever! Thank you so much for sharing the recipe. I also want you to know that I look forward to reading your posts. Thank you! Please keep being yourself and sharing the plethora of valuable knowledge that you have. Have a blessed Mother’s Day!

  30. ( : David'sKate : ) says:

    I made these this morning and they are WONDERFUL! Our strawberry row is really kicking in to high gear this year so I decided to give these a try! WOW, soooooo tasty! I might have used more than a cup of strawberries and I might use even more next time, so yummy! It also stretches the other ingredients to use more strawberries, if that’s something that’s cost effective for the baker! I got 17 muffins out of this recipe.
    We really enjoy recipes that use a mixture of almond and coconut flour! It gets the closest texture to regular flour muffins, at least in my experience!
    Thank you for sharing this recipe! 😀

  31. Health Benefits of Strawberries & 45 Strawberry Recipes says:

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  32. Allie says:

    I made these yesterday and they are AMAZING! I will definitely make them again.

  33. Jenna says:

    I made these this morning, using back cherries we had in the house. They are amazing! I was wondering about the streusel topping, it was much wetter than what I’m use to. Should I just use less coconut oil next time? (I didn’t melt it either)

  34. Meal Plan for Week of 5-18-14 | Foodies Gone Real says:

    […] (from this soaked bread), homemade breakfast sausage, fruit of choice LUNCH:  grain-free strawberry struesel muffins, scrambled eggs, smoothies with hidden spinach DINNER: sprouted pizza, side salad with one of […]

  35. SHARI says:

    How much AP flour would I use to replace the almond flour? Don’t have almond flour on hand, but really want to make these now!

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