Gluten Free Strawberry Muffins (Dairy Free, Paleo)
These gluten free strawberry muffins are also dairy free and paleo. They're made with fresh strawberries and are delicious for breakfast or a healthy snack.
Servings 12 muffins
Ingredients
- 2 cups almond flour
- 1/3 cup arrowroot powder
- 2 tablespoons coconut flour
- 3 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup + 2 tablespoons honey level off the honey with the back of a knife
- 2 tablespoons avocado oil can sub melted coconut oil
- 1 teaspoon vanilla extract
- 1 heaping cup fresh strawberries chopped in small bite size pieces
Instructions
- Preheat the oven to 350°F and line a muffin tin with parchment baking cups.
- Mix the almond flour, arrowroot powder, coconut flour, baking soda, and salt together in a mixing bowl.
- Add the eggs, honey, vanilla, and oil and stir until it's evenly combined with no lumps.
- Gently stir in the fresh strawberries being careful not to mash them.
- Scoop the batter into the muffin liners filling them about 3/4 of the way full.
- Bake the muffins at 350°F for 20-25 minures until golden brown and the top is firm to the touch.
- Remove the muffins from the tin and place them on a cooling rack. Let the muffins come to room temperature before eating.
Notes
20 minutes was perfect for my oven, but all ovens vary, so watch your muffins carefully!
You need these parchment muffin liners in your life!