These strawberry shortcake muffins are the perfect way to use up ripe strawberries. They're gluten free, dairy free, nut free and paleo friendly - making this a great strawberry muffin recipe for the whole family to enjoy!
Strawberries have been SO good lately! And while I love eating them fresh, without any extras, I also love using them in my baking... like with these strawberry shortcake muffins.
This strawberry muffins recipe is made with grain free flours (a combination of cassava flour and coconut flour), sweetened with honey and loaded with fresh strawberries. They're tender and moist, and perfect topped with a dollop of coconut cream.
Why You'll Love these Strawberry Shortcake Muffins
- paleo friendly - made with real, whole food ingredients
- gluten free and grain free - these strawberry muffins are made without wheat flour
- nut free - a nut free paleo strawberry muffin recipe
- dairy free - no butter or milk
- refined sugar free - lightly sweetened with honey
These healthy strawberry muffins are made with a few simple ingredients. Here's what you need:
- cassava flour
- coconut flour
- baking powder
- baking soda
- yogurt (I used a dairy free coconut yogurt)
- lemon juice
- lemon zest
- vanilla extract
- fresh strawberries
Grain Free Flours
The combination of cassava flour and coconut flour produces the perfect grain free batter. Cassava flour is naturally gluten free and grain free - perfect for paleo baking. The coconut flour helps with texture, making these muffins moist and tender but not gummy.
Any type of yogurt will work for these strawberry shortcake muffins, but I used an unsweetened coconut yogurt. Unsweetened coconut yogurt is a great dairy free and paleo friendly option.
An egg substitute has not been tested for the these gluten free strawberry muffins. If you try one, I'd love to know the results!
Honey can be substituted with maple syrup. However, the combination of honey and strawberries is SO good! I suggest keeping this ingredient.
How to Make Strawberry Shortcake Muffins
The batter for these paleo strawberry muffins is made in one bowl, placed in a muffin pan and baked in the oven. Easy and ready to eat in less than 40 minutes! Here's what you need to do:
First, preheat your oven to 350 degrees F. Line a muffin tin with 11 paper or silicone muffin liners.
In a medium-sized mixing bowl, combine the dry ingredients.
Next, add in all wet ingredients, except the strawberries. Whisk until well combined.
Using a spatula, fold the chopped strawberries into the batter.
Scoop the batter into the lined muffin pan. Fill each muffin cup nearly to the top, making 11 muffins.
Place the muffins in the oven and bake at 350 degrees for 22-25 minutes. When done, the muffins should have a golden color and be just slightly soft in the center.
Remove the muffins from the oven and let them cool a few minutes in the muffin pan, then transfer them to a wire cooling rack.
Once fully cooled, you can top the strawberry shortcake muffins with coconut cream if desired. All I did was whisk some coconut cream with a fork, then place a dollop on top of the muffins. I also added half a strawberry, bee pollen and some chamomile flowers from my garden for decoration.
Because of the moisture in these muffins, they are best stored in the fridge. Place them in an airtight container in the fridge for up to one week.
Best Strawberry Muffin Toppings
If you've ever eaten strawberry shortcake, I'm sure it's been accompanied with a spoonful (or two) of whipped cream. It really is the perfect topping! And these muffins are no different.
These strawberry cassava flour muffins are great on their own, but are taken to the next level with a little coconut cream frosting.
When the muffins are ready to serve, simply top them with a dollop of coconut cream, a few sliced strawberries and a sprinkle of bee pollen (as shown in the photos). All you need to do for the coconut cream is whisk the cream from a can of full fat coconut milk (or coconut cream) until smooth. You may add a little maple syrup or vanilla for extra flavor, but I did not.
Some other great paleo strawberry muffin toppings include:
- honey or maple syrup
- nut/seed butter
- coconut butter
- jam or jelly
- almond cream cheese
More Paleo Strawberry Recipes
For more Paleo recipes using strawberries, take a look at these reader favorites:Print
These strawberry shortcake muffins are made with grain free flours, sweetened with honey and loaded with fresh strawberries. They're gluten free, dairy free and paleo friendly.
- 1 cup cassava flour, spooned & leveled (136g)
- 2 Tbsp coconut flour (14g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup yogurt (I used coconut yogurt)
- 2 large eggs
- 3 Tbsp honey
- 1 Tbsp lemon juice
- zest from 1 lemon
- 1 tsp vanilla extract
- 1 cup chopped strawberries (160g)
- optional: coconut cream for topping
- Preheat oven to 350 degrees F. Line a muffin tin with 11 muffin liners (paper or silicone liners will work) and set aside.
- In a medium-sized mixing bowl, whisk together cassava flour, coconut flour, baking powder, baking soda and salt.
- Add in yogurt, eggs, honey, lemon juice and zest and vanilla extract. Whisk until smooth.
- Fold the chopped strawberries into batter.
- Scoop batter into a the lined muffin pan, filling each slot nearly to the top, making 11 muffins.
- Place muffins in the oven and bake at 350 degrees for 22-25 minutes.
- Remove muffins from the oven and cool a couple minutes in the pan, then transfer to a wire cooling rack.
- Once cooled to room temperature, you may top them with coconut cream and decorate as desired.
- Store any leftovers in a sealed container in the fridge. Enjoy within one week.
For best results, measure ingredients by weight (when given)
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