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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