Almond flour muffins

Gluten Free Strawberry Muffins

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Muffin


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)


  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the almond meal and egg.
  3. Stir in the agave, baking soda, apple cider vinegar, sea salt, vanilla, and coconut oil.
  4. Combine until completely mixed.
  5. Sprinkle the strawberry with cornstarch and mix until evenly coated.
  6. Gently add in the strawberry pieces, being careful not to crush them.
  7. Scoop into mini muffin cups.
  8. 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