You'll love these Paleo strawberry muffins! Bursting with juicy strawberries in every bite, they're the perfect treat for anyone following a gluten-free diet. Enjoy the sweet and fruity flavor as a snack or for breakfast!
Looking for more healthy muffin recipes? Check out these Paleo Blueberry Muffins or Paleo Apple Muffins that are gluten and grain free!
Needed Ingredients
- Avocado Oil
- Eggs
- Apple Cider Vinegar
- Vanilla Extract
- Apple Sauce
- Cassava Flour
- Baking Soda
- Baking Powder
- Salt
- Fresh Strawberries
I also recommend muffin liners, but if you don't have them you can lightly spray the muffin pan with cooking spray.
Substitutions/Variations
- No Avocado Oil on hand? That's ok, you can use light or mild tasting Olive Oil!
- If you are not worried about grains but still want gluten free dairy free muffins, you can replace the cassava flour with all-purpose gluten free flour.
How to Make Paleo Strawberry Muffins
Start by preheating the oven and lining a muffin tray. Note that if you don't have liners, you can lightly spray the tray with cooking spray.
Mix all the dry ingredients in a large mixing bowl and set aside.
Mix all the wet ingredients in a medium mixing bowl.
Pour the wet ingredients into the dry and mix thoroughly, but do not overmix.
Fold the strawberries into the batter.
Spoon the batter into the muffin tray and bake for 15-20 minutes, or until a toothpick or butter knife comes out clean. Enjoy!
Storage Instructions for Paleo Muffins
While these muffins are best served fresh, store any leftovers inside an air tight container. Alternatively, wrap them with saran wrap.
Tips
- Be very careful not to overmix the muffin batter! Meaning once the wet and dry ingredients are fully immersed with no dry spots remaining, stop. Overmixing will result in a tougher and chewy muffin.
- Sometimes different brands of cassava flour results in a slightly different texture. I personally use and recommend Terrasoul Cassava Flour. If you have something different go ahead and try it just note that the texture may be a little different.
FAQ's
Yes you can use frozen strawberries instead of fresh! Please note that the resulting texture may be a bit different but you can definitely use frozen. I don't recommend thawing them first.
Store them in an airtight container up to 3 days or wrapped in saran wrap.
Paleo Strawberry Muffins
Equipment
- 1 muffin tray
- muffin liners or cooking spray
- 1 large mixing bowl
- 1 medium mixing bowl
- measuring cups
- Measuring spoons
Ingredients
- ⅓ Cup avocado oil see above for substitutions
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup applesauce
- ⅔ cup coconut sugar
- ½ tsp. apple cider vinegar
- 1-½ cups cassava flour sifted is best but not necessary
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1-¼ cup chopped strawberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tray with muffin liners.
- Mix together the dry ingredients in a large mixing bowl.
- In a separate, medium mixing bowl, mix together the dry ingredients. Sift the cassava flour if possible, but if not be sure there are no lumps.
- Pour the wet ingredients into the dry, but only mix until just mixed, do not overdo it.
- Fold in the strawberries.
- Scoop mix into the prepared muffin tray, not quite filling them fully. Bake for about 15-20 minutes, or until a knife comes out clean.
Did you try these paleo strawberry muffins? Let me know in the comments below how they came out, and if you tried any substitutions!
Tag me on Instagram @thecleanhappylife with the final results!
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