Maybe it’s obvious from all the strawberry recipes I’ve shared – freezer jam, ice cream, and jello to name a few – but ripe, sweet strawberries are kind of a thing in my house. This recipe for strawberry muffins is one of my personal favorites. It pairs a rich, cakey batter with a crunchy, crumbly streusel topping, and it’s surprisingly simple to make.
I like to bake a batch to celebrate the start of a new day, moving laundry from the washer to the dryer, and sometimes nothing in particular. 🙂
I hope your family loves them as much as mine does!
Gluten-Free Strawberry Streusel Muffins
Equipment
- Standard muffin tin
- Unbleached paper liners are optional but recommended.
Ingredients
For the muffins:
- 2 cups blanched almond flour
- ½ cup coconut flour
- 6 eggs (preferably pasture-raised)
- ½ cup raw honey
- 1 tsp vanilla extract
- ½ tsp unrefined sea salt
- 1 cup strawberries (chopped – frozen or fresh)
- 1 tbsp butter
- 1 tsp baking powder
- coconut oil or butter (to grease muffin pan)
For the streusel:
- 3 tbsp coconut oil (softened butter)
- 4 tbsp blanched almond flour
- ¾ cup walnuts (finely chopped)
- 3 tbsp honey
- ⅛ tsp cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place unbleached muffin cup paper liners in a standard muffin tin. If you're not using muffin cups, grease the muffin tin with coconut oil or butter.
- Chop strawberries into small pieces and set aside.
- In a small bowl, mix together the streusel ingredients and set them aside.
- In a large bowl, combine the muffin dry ingredients: almond flour, coconut flour, baking powder and salt.
- In a medium bowl, whisk together the eggs, honey, melted butter and vanilla, then add the wet ingredients to the dry ingredients and them together. Gently fold in the strawberries with a spoon or spatula.
- Divide the muffin batter between nine cups. Use approximately 1/3 cup batter per muffin cup.
- If needed, pat the batter down into rounded heaps with lightly oiled hands. Next, sprinkle the streusel topping over the batter.
- Bake the muffins for 25-30 minutes, or until an inserted toothpick comes out clean. The top should be springy yet firm when they're ready. Enjoy!
Notes
Tried this recipe? Nutrition
More Yummy Gluten-Free Muffin Recipes
Blueberry Muffins – Moist and cakey, these grain-free muffins are delicious served warm and slathered in butter.
Lemon Poppyseed Muffins – These lemon poppyseed are super simple to make and so delish! My daughter helped perfect the recipe, which makes them extra special in our house.
Banana Walnut Muffins – These muffins only take about 5 minutes of hands-on prep, and they make a yummy breakfast or afternoon snack.
Paleo Pumpkin Muffins – This recipe from Nom Nom Paleo is super delish, and a great way to use up leftover pumpkin puree if you have it on hand.
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Is it just me or are there no measurments for butter, salt or vanilla?
Kristen I think it is just you 🙁
Butter 1 tbs
Salt 1 1/2 teaspoon
Vanilla 1 teaspoon
What would you substitute almond flour with for someone who can’t have almonds?
I switched all my almond flour recipes to walnut flour years ago…I can’t taste the difference. Then, I switched them all to tigernut flour and they still come out the same.
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.
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 🙂
What would you recommend to use in this recipe to replace the egg. I have a child with an egg allergy.
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.
Hi Hali, I think they would probably be very dense. If it were me I’d probably go with a flour made from sunflower seeds http://empoweredsustenance.com/sun-flour/
Thank you!
You’re welcome!
Hi, just wondering if you had tried to use any other type of nut flours for these recipe? Asking as we can’t use almonds! Thanks heaps!
I haven’t but from what others have shared with me the most reliable substitute for almond flour is sunflour, aka sunflower seed flour.
Can you use dry sweetener in place of honey?
I don’t think so – the honey adds moisture to the recipe and swapping it for a granulated sweetener would likely create an overly dry texture.
These look amazing! Is there something I can substitute for the coconut flour? Thanks!
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.
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?
Yikes, I’m so sorry it got erased Monica! The short answer is no, you don’t need to sprout. The phytates/antinutrients in almonds are mostly found in the bran/skin, which is removed before making almond flour.
That makes sense, thank you!
You’re welcome! 😀
These look delish…can’t wait to try them! Thank you for the recipe 🙂
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 JustAlmonds.com
If you want to go in with someone to order nuts or flour, it is a lot cheaper. But well worth it.
These look amazing! Is it possible to use baking soda instead of baking powder? I can’t have baking powder.
I believe so, but you’ll need to cut the amount used in half.
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!! 🙂
I made these this morning and they are by far the best breakfast treat I have EVER made. Thank you!!!
YAY! I’m so glad you liked the recipe!
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!!!
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!
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 🙂
I want to double the recipe to freeze half of them, but do you think they would freeze well, with the topping and all?
They do!
Can I substitute the almond flour and with what? My son has a nut allergy.
Hi Monica, if he can have sunflower seeds this may work: http://empoweredsustenance.com/sun-flour/
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.
These are beautiful!! I’m making them today!! Love your site!
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.
I’M going to sub the strawberries and make cranberry orange muffins with this recipe! as long as you use the base recipe you can make all kinds.
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.
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.
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 🙂
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!
YAY! So glad you liked them, Leah!
Is there any way to replace the honey with coconut sugar?
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).
Thank you for this conversion. This recipe sounds amazing. I’m not understanding when you say liquid from the recipe. Can you be more specific about using a granulated sweetener when the recipe calls for liquid sweetener?
These look/sound so delish!
Shraddha Agarwal
No option to pin 🙁
Hi,
Is it possible to do grain free baking without nut flours? All the recipes I have found seem to use almond flour. Thank you
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!!!!!!
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!
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! 😀
I made these yesterday and they are AMAZING! I will definitely make them again.
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)
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!
Can I replace the almond flour with spelt?
Well I royally screwed up with this recipe! I pulled the muffins from the oven and they look so fluffy and pretty. I cut one open and the muffin has a great texture however the taste is so awful. I used honey that had cloves and i didnt notice that when I made them. Next time I will definitely try raw honey so it doesn’t overpower the flavor. Thanks for the recipe. 🙂
Oh, so sorry to hear that! Here are a few of my fails just in case it helps a little 🙂
I just made these this morning and they are delicious. Great flavor and texture! The only change I made was to substitute coconut oil for the butter to make them dairy-free. Yum! I’m going to try them with blueberries next time. Thanks for the recipe!
Thanks Soooo much for the delicious recipe and clear directions!
I especially loved your recipe for my Type 1 grand-daughter! Low enough in carbs that she could have almost a whole one after her meal! ….albeit the struesel, which was fine to leave off for us all! Love the alternate berries/fruit that can be used as well 😉 and adding some cinnamon or cardamom is nice too.
I made these muffins yesterday as I had beautiful fresh strawberries from the farm. First of all, the streusel turned to paste even though I mixed it carefully with a fork (I only added 1 Tbsp coconut oil vs 3 Tbsp and it still was too much). My intuition told me to stop as it was already not working but I told myself to trust the recipe and forge on. The muffins baked nicely but when came time to eat them, they were dense, spongy and had no flavor. Nobody wanted to eat them in the house. I’ll probably end up eating them smeared with jam just because I hate to waste expensive ingredients but I sadly won’t be making these again. Can’t taste the strawberries either. I’ve been baking for over 40 years and over 8 yrs GF, so I’m not new at this. I’m surprised at all the glowing reviews. Either these people are new at this and don’t know what a good gluten free muffin should taste like or you delete all negative reviews and keep only the positive ones. That would be a shame since that would be misleading and this recipe is expensive to make so you’re encouraging people to throw money in the garbage. During these difficult times, it’s important that people not waste money. Work on your recipe to improve it, I’m sure you’ll find a version that is moist and has good texture. This recipe as is doesn’t work. I’m sorry.
Hi Emma, I’m sorry you didn’t like the recipe. I don’t delete reviews and the star rating system is automatic, which I have no control over. A few quick thoughts: I can’t speak to how the streusel turned out because only one tablespoon of coconut oil was used vs. the three that the recipe calls for, but I can say that the muffins are supposed to be cakey, not light and airy. I’m not sure what to say about the flavor of the strawberries not coming through except to wonder if maybe they needed to ripen a bit more. Regardless, I’m sorry that you weren’t happy with the results.
I am so glad I didn’t read the reviews until after I made these fantastic muffins. I could not do what you do, Heather. It drives me insane that people can’t look up simple info on a search engine but whatever, back to the muffins. As my boyfriend said the strawberries after baked tasted like pieces of strawberry jam throughout. My streusel was a paste also but I just broiled for about a minute after baking to make the streusel nice and crispy. Seems like common sense for a person that has baked before 🤷🏻♀️ This recipe is a keeper. Thank you, perfect amount of sweetness, moist, light and filling. We loved it.