These blender flourless healthy Gluten Free Strawberry Muffins are super easy to make and only require 10 minutes of prep time! This gluten free muffin recipe is soft, fluffy and full of flavor. We love having a fresh batch of muffins filled with summer fruits and fresh berries in our house at all times and juicy strawberries are a top favorite. These gluten-free strawberry 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.
These would be a perfect snack to keep on hand for after school afternoon snack for the kids. You can pair these as a healthy desert option as well to end any of your meals as well or are great breakfast recipes 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! If you like baking with fresh fruit, you should also check out my Vegan Peach Cobbler! Other easy recipes I love are: Gluten-Free Blackberry Muffins, Gluten Free Zucchini Bread, Gluten Free Lemon Poppyseed Muffins, Gluten Free Orange Cake, Gluten Free Pumpkin Muffins, Gluten Free Lemon Raspberry Muffins, Gluten Free Zucchini Muffins, Gluten Free Apple Muffins, Gluten Free Pumpkin Bread, and Strawberry Oatmeal Bars. If you have leftover strawberries on hand, check out my Strawberry Simple Syrup. I even have a dog treat recipe on my blog for your fur babies, check out my Liver Cake For Dogs Recipe on my blog. Dogs love this treat. I love making my dog a treat when I make us humans a treat too!
Jump to:
- Why You Will Love These Gluten Free Strawberry Muffins
- 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 These Gluten Free Strawberry Muffins
- First off, they only take 10 minutes to prep!
- These gluten-free 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! The perfect recipe for all family member to enjoy.
- 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!
- I like to pair mine with dairy free greek yogurt for additional protein.
Ingredients
- 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!
- Pure 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. Ensure these are at room temperature prior to mixing.
- 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.
- Adding some dairy free chocolate chips would be a wonderful additional as well for an added pop of sweetness.
- You could also add vanilla extract, almond extract, or lemon zest for additional flavor as well.
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
Photo 1: First, preheat the oven to 375 degrees F. Then, place all ingredients into the blender.
Photo 2: Blend the ingredients until smooth on medium-high speed.
Photo 3: Spray your muffin pan with non-stick cooking spray oil to prevent from sticking. Pour your batter evenly between eight muffin cups.
Photo 4: Then, drop the diced chopped strawberries on top of each muffin 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 cup 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 of these healthy strawberry muffins, you can also purchase a mini muffin tin. 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: For the best results, 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. You can allow these too cool on a cooling rack to ensure even air flow for cooling.
- 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
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.
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.
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. I recommend using fresh strawberries during strawberry season for the best flavor.
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. I also like for these delicious muffins to be golden brown when they come out. Just ensure that the bottom of the muffin is not burnt.
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.
Storage Instructions
- Refrigerator: This recipe can be stored in an airtight 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
Are you interested in getting a list of my go to healthy alternatives?
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Gluten Free Strawberry Muffins
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.
Dana Brennan says
These are amazing! They have so much flavor and my daughter adores them!
Juliana says
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.
Andrea says
I made these for breakfast and snacks and they turned out delicious! I followed the recipe exactly and they were perfect!
Allianna Moximchalk says
Yay!
Lori says
So good! Perfect to make ahead and have on hand for a quick snack throughout the week