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    Allianna's Kitchen » Meals » Snacks

    Published: Jun 13, 2022 · Modified: Apr 22, 2023 by Allianna Moximchalk · This post may contain affiliate links · 5 Comments

    Healthy Gluten Free Strawberry Muffins

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    These blender Flourless Healthy Gluten Free Strawberry Muffins are super easy to make and only require 10 minutes of prep time! These muffins are soft, fluffy and full of flavor. We love having a fresh batch of muffins filled with summer fruits in our house at all times. These gluten free muffins are not only delicious, and super kid friendly too! We love having a fresh stash of muffins on hand at all times for to go snacks and breakfasts.

    Close up photo of strawberry gluten free muffins in a bowl.

    These would be a perfect snack to keep on hand for after school for the kids. You can pair these as a healthy desert option as well to end any of your meals as well. Pair these with additional fresh fruit or even drizzle nut butter for additional nutrients.

    As a busy wife and business owner having a quick but healthy snack available is key. Add that all I have to do is dump all of the ingredients into a blender and go and I’m sold!

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Step by Step Instructions
    • Equipment Needed
    • Expert Tips
    • Recipe FAQs
    • Storage Instructions
    • Other Gluten Free Recipes You Will Love
    • Are you interested in getting a list of my go to healthy alternatives?
    • Gluten Free Strawberry Muffins

    Why You Will Love This Recipe

    • First off, they only take 10 minutes to prep!
    • These muffins are naturally gluten free, dairy free, soy free, refined sugar free, flourless, grain free, and paleo and celiac friendly! 
    • These muffins are super kid friendly too, kids love them!
      You can freeze these muffins for up to a month in the freezer. 
    • I love making these flourless muffins on the weekend, with this recipe you can have fresh muffins on the table within 30 minutes. 
    • This recipe was inspired by my meal prep clients, they love seasonal muffins! You can check out my weekly meal prep menu if you are in the Pittsburgh area or you can even check out the other gluten free muffin recipes I have on my blog. 
    • This recipe is easy to clean up with the only dishes being your measuring cups, measuring spoons, muffin pan, and the blender!

    Ingredients

    Gluten free strawberry muffin ingredients in small glass bowls.
    • Almond butter-This is the base of the recipe and what allows these muffins to be smooth! Be sure to get a smooth almond butter. 
    • Strawberries-Stems removed, washed, and diced!
    • Maple syrup-To sweeten the muffins, if you are looking for a lower carb option you can skip the sweetener.
    • Eggs-This binds the muffins together.
    • Apple cider vinegar-This helps the muffins rise with the baking soda. 
    • Baking soda-Pushes the muffins to expand. 

    See recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • You can substitute fresh strawberries with frozen strawberries but this will add additional moisture to the batter and change the consistency. I would recommend letting the frozen strawberries thaw completely prior to mixing so that you can better control the amount of additional moisture that would be going into the muffins.
    • If you prefer a different nut butter, you can swap that with the almond butter. You will just want to make sure the nut butter you choose is smooth so that the muffins consistency does not change.
    • If you do not like maple syrup, you could swap it out for a different sweetener such as coconut sugar or honey. You will just need to adjust the measurements to suit the sweetness of the muffins since one may be sweeter than another.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Gluten free strawberry muffin ingredients in a blender base.
    First, preheat the oven to 375 degrees F. Then, place all ingredients into the blender.
    Strawberry muffin ingredients blended smooth in a blender base.
    Blend the ingredients until smooth.
    Strawberry muffin batter in a silicone muffin pan.
    Spray your muffin pan with oil to prevent from sticking. Pour your batter evenly between eight muffin cups.
    Strawberries on top of strawberry muffin batter in muffin pans.
    Then, drop the diced strawberries on top of the batter and mix in. Bake for 18 minutes or until you can stick a fork in the muffin and it comes out clear. Finally, allow the muffins to sit before removing.

    Equipment Needed

    • Blender: I absolutely love this blender! It gives you the most bang for your buck with all of the attachments that come with it. I have had mine for a few years now and I always highly recommend it to friends and family
    • Silicone cupcake pan: Can I just say GAME CHANGER?! Finding the silicone cupcake pans have changed baking for me. No more fussing with the paper liners and it also allows me to bulk make these muffins and freeze them without having to worry about the paper. It is an added bonus that it also allows for less waste by now having to throw out the paper liners.
    • Measuring cups and spoons: These are such a great deal! They are durable and give you many different sizes.

    Expert Tips

    • Tip # 1: If you want a small bite size snack version, you can also purchase a mini muffin pan. The small bite sizes would be great for kids and make these muffins even easier to eat on the go!
    • Tip # 2: If you are able to, invest in the silicone muffin liners! They are so much easier to clean and the muffins literally just pop right out. They have both regular size silicone muffin liners as well as mini! You can find them in local stores now as well as online.
    • Tip # 3: Be sure to allow your muffins to sit prior to moving to prevent them from falling apart. If you won’t have time for them to fully cool prior to moving, make sure to bake them in individual muffin cup liners so that you can transport them easier without as much risk of them breaking during transportation.
    • Tip # 4: Don’t throw out your ripe bananas! If they are too ripe to eat, place them in a storage bag in your freezer and use them in your smoothies and baking recipes such as these muffins! You will just want to make sure to allow the bananas to thaw prior to mixing your muffin batter.

    Recipe FAQs

    Can I substitute peanut butter for almond butter?

    Absolutely! However, peanut butter tastes a bit richer than almond butter so please note the taste will be a little different. You will also want to make sure that you use smooth nut butter. Another version such as chunky peanut butter will change the consistency of the muffins.

    What kind of almond butter should I choose?

    I suggest using a creamy and smooth almond butter (one without almond chunks). I love using the kirkland brand for this. They have the best almond butter made with just pure almonds – no fillers. I have found it is the best bang for your buck! The key with the almond butter is to make sure to read your ingredient list on the product to ensure there are no fillers or additives.

    Can I use frozen strawberries?

    Yes, however, I suggest allowing them to thaw out before baking with them as they will be holding on to some water. You will also want to make sure there are no fillers or additives to the frozen berries you purchase. To get rid of some of the liquid, you could allow the strawberries to thaw in a strainer that is sitting over a bowl so that the liquid drains into the bowl and away from the berries.

    How will I know if they are done?

    I like to stink a toothpick or knife into the muffins to check. If it comes our clean your muffins are ready! You will want to remember to allow the muffins to cool prior to removing from the pan so they do not break apart.

    Can I freeze these muffins?

    I don’t recommend freezing the muffins because they will change the texture. If you want to though, I would recommend freezing in a single layer with a piece of parchment paper separating the layers of muffins to prevent sticking when you thaw them. You will also want to make sure that you bake the muffins in a silicone muffin pan so that the paper muffin liners don’t effect the muffins when they thaw.

    Strawberry muffins garnished with banana slices and fresh strawberries.

    Storage Instructions

    • Refrigerator: This recipe can be stored in an air tight container in the refrigerator for up to 5 days!
    • Freezer: This recipe can be stored in the freezer in a single layer with a piece of parchment paper separating the layers of muffins for up to one month.

    Other Gluten Free Recipes You Will Love

    • poppyseed muffins on a plate with lemons
      Healthy Lemon Poppyseed Muffins
    • raspberry muffins stacked on a plate
      Gluten Free Raspberry Lemon Muffins
    • close up photo of zucchini muffins on a plate with chocolate chips
      Gluten Free Zucchini Muffins
    • banana muffins with walnuts in them
      Gluten Free Banana Walnut Muffins (Flourless)

    Are you interested in getting a list of my go to healthy alternatives?

    download your FREE guide below

    download your free guide
    Close up photo of strawberry gluten free muffins in a bowl.

    Gluten Free Strawberry Muffins

    Course Dessert, Snack
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 28 minutes minutes
    Servings 8 muffins
    Author Allianna Moximchalk
    245kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • muffin pan
    • blender

    Ingredients

    • 1 cup creamy almond butter
    • 2 eggs
    • 1/4 cup maple syrup
    • 1 cup strawberries washed, stems removed and diced
    • 1 tsp apple cider vinegar
    • 1 tsp baking soda
    • 1 banana

    Instructions

    • Preheat the oven to 375 degrees F. Place all ingredients in a blender except the strawberries and blend until smooth.
    • Once the batter is blended, either use a silicone muffin pan or a muffin pan and add muffin cups or spray it with oil to prevent sticking. Divide up the batter between 8 muffin cups and then drop in the chopped strawberries. Mix the batter with the strawberries with a spoon. Bake for 18 minutes or until you can stick a fork in the muffin and it comes out clear. Allow the muffins to sit before removing.

    Notes

    Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. 
     
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 8 servings. 
     
    Servings: This recipe should yield 8 servings. 
     
    These flourless gluten free strawberry muffins are super easy to make and so delicious!
    Serving: 1muffin | Calories: 245kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 337mg | Fiber: 4g | Sugar: 8g | Vitamin A: 71IU | Vitamin C: 8mg | Calcium: 125mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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      Vegan Pumpkin Mousse

    Reader Interactions

    Comments

    1. Dana Brennan says

      April 12, 2023 at 7:54 pm

      These are amazing! They have so much flavor and my daughter adores them!

      Reply
    2. Juliana says

      August 14, 2022 at 2:45 am

      5 stars
      These are so delicious! (Who needs gluten?) Looking forward to making these many times over! Perfect snack or dessert for when you are craving something a little sweet.

      Reply
    3. Andrea says

      June 29, 2022 at 1:47 pm

      5 stars
      I made these for breakfast and snacks and they turned out delicious! I followed the recipe exactly and they were perfect!

      Reply
      • Allianna Moximchalk says

        July 01, 2022 at 1:48 pm

        Yay!

        Reply
    4. Lori says

      June 27, 2022 at 1:37 pm

      5 stars
      So good! Perfect to make ahead and have on hand for a quick snack throughout the week

      Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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