These gluten-free strawberry muffins are made with almond flour so they’re lower in carbs and higher in protein! They’re less than 100 calories each and perfect for an afternoon snack!
I might have been a little ambitious. I was browsing the new Wegman’s grocery store and I spotted a deal on strawberries. I just can’t pass up a sale. So I grabbed the 2lb container and put it in the cart. Once I got home, I realized I had a mountain of strawberries to consume. Not a bad problem, right?
So while I normally stick to blueberry muffins, I decided to switch it up a little and try a strawberry muffin. Their sweetness is perfect in this recipe and the almond flour is sturdy enough to handle the fruit pieces. I do recommend tossing the berries in a bit cornstarch. This helps absorb some of the moisture from the berries so your muffins don’t end up soggy. If you’re using a mix in like chocolate chips or walnuts, you can skip the cornstarch.
Since they’re made with almond flour, they’re denser than a normal muffin but they’ll definitely fill you up. These mini muffins can actually curb your appetite until your next meal!
Tips for baking the perfect muffin
- When baking with fruit, it can make the muffins a little wet. That’s why I recommend tossing the strawberry pieces in cornstarch, to help absorb some of that additional moisture.
- Once you’ve removed the pan from the oven, take the muffins out of the pan to cool. If you leave them in the pan, they’ll steam and it can make the muffins soggy.
- I prefer to make mini muffins because it’s a little easier to bake them fully without worrying about burning the edges.
Ok, let’s get baking!Print
These gluten free strawberry muffins are made with almond flour so they’re lower in carbs and higher in protein!
- 1 cup almond meal
- 1 egg
- 2 tablespoons honey or agave
- 1/4 teaspoon baking soda
- 2 teaspoon apple cider vinegar
- ½ teaspoon sea salt
- 2 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 teaspoon cornstarch (optional, see note)
- 5 medium strawberries, diced (about 1/3 cup)
- Preheat the oven to 350 degrees.
- In a small bowl, combine the almond meal and egg.
- Stir in the agave, baking soda, apple cider vinegar, sea salt, vanilla, and coconut oil.
- Combine until completely mixed.
- Sprinkle the strawberry with cornstarch and mix until evenly coated.
- Gently add in the strawberry pieces, being careful not to crush them.
- Scoop into mini muffin cups.
- Bake for 15-17 minutes until they just begin to brown on top.
The cornstarch will help absorb moisture from the strawberries so the muffins don’t get soggy.
Keywords: almond flour muffins
These little muffins pack a punch! I loved the texture. You could obviously turn these into regular size muffins, you’d just need to bake them a little longer.
What’s your favorite kind of muffin?
This post was originally published in August 2016. Updated May 2019.