If you love to bake, you have to try baking in a skillet with this paleo strawberry skillet muffin! Skillet baking is so easy and it’s easier to clean than a muffin pan. It’s also less time consuming to use a skillet since you don’t have to meticulously shape cookies on a pan on put muffin batter in individual tins.
This is a paleo skillet muffin, which means it’s gluten free, grain free, soy free, and dairy free. Because it uses cassava flour, it’s also nut free! Perfect to add a sweet treat for school lunches. There is no cane sugar, but it is instead sweetened by coconut sugar. This recipe would NOT be considered Whole30 due to not only the sugar, but because it’s considered SWYPO. If you want to know the difference between paleo and Whole30, read this post about it. There are many similarities but they are in fact, quite different.
For this recipe, you’ll need a blender and a cast iron skillet. I use a ninja blender, which I love for it’s high speed setting and versatility. This is similar to the one I have, and it’s fantastic for finely blending. For cast irons, I love Lodge cast irons, just be sure to season them correctly!
How to Make a Paleo Strawberry Skillet Muffin
Preheat the oven to 350 degrees Farenheit. Take some coconut oil and grease the skillet on the bottom and sides.
Add the dry ingredients to a large bowl and mix them thoroughly.
In a blender, place the sugar, oil, eggs, vinegar and vanilla extract in a blender and blend together.
Other Gluten Free Desserts to Try
Strawberry Skillet Muffin
- 1-2/3 Cup Frozen Strawberries
- 2/3 Cup coconut sugar
- 1/3 Cup Coconut oil melted, not hot
- 2 eggs
- 1/2 tsp. apple cider vinegar
- 1 Tbsp. vanilla extract
- 1-1/4 Cup Cassava flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- Preheat the oven to 350 F, and grease a 10 inch ovenproof skillet with coconut oil.
- In a large bowl, mix the dry ingredients together.
- Place the sugar, oil, eggs, vinegar, and vanilla extract in a blender. Blend until mixed, and pour onto dry ingredients.
- Place strawberries into blender and chop, until medium/large chunks that are no longer whole strawberries. Add to the rest of the ingredients.
- Stir the ingredients until just mixed.
- Place mixture inside a skillet and bake for approximately 35-40 minutes, or until a knife comes out clean.
The best topping for this, in my opinion, is whipped cream and fresh strawberries! There is a dairy free whipped cream available from So Delicious, and many recipes online for a diy one. If dairy isn’t a problem, make homemade whipped cream sweetened with honey for a primal version.
Another good topping is chocolate chips! Enjoy Life makes my most favorite chocolate chips, as they are the closest thing to paleo chips, without having to make your own! They only have 3 ingredients and are allergen friendly. The muffin is delicious on its own (and that’s how I usually have it), but if you’re serving this to a friend or at an event, a garnish goes a long way in presentation.
Paleo Baking Recipes
If you’re looking for more paleo muffins and dessert recipes using cassava flour, check these out!
These Blueberry Muffins are delicious for breakfast. I love baking them and having them to go for the week. They also work great with gluten free flour!
This Chocolate Chip Skillet Cookie is a fun way to eat a cookie! It takes less steps than regular chocolate chips and you can eat it right from the pan.