These Strawberry Shortcake Muffins contain fresh, ripe strawberries and a bit of honey for a sweet treat that will bring back all those wonderful summer memories. Furthermore, they are nut free, dairy free and grain free; making a great Paleo muffin recipe for breakfast, brunch or served with whipped cream for dessert.
Strawberries aren't at their peak season. But I can't help but love them this time of year! They bring back fond summer memories and get me excited for the warm weather to come (even though it's months away).
This time of year, the best way to enjoy strawberries is in treats like these Paleo Strawberry Shortcake Muffins.
These healthy strawberry muffins are:
- gluten free and dairy free
- grain free and nut free (made with cassava flour)
- lightly sweetened with honey
- bursting with fresh strawberries
Ingredients in Healthy Strawberry Shortcake Muffins
These muffins are dairy free, grain free and gluten free. What makes them healthy is their list of Paleo ingredients and the fact that they are only sweetened with honey. These ingredients include:
- cassava flour
- tapioca flour
- coconut flour
- baking powder
- avocado oil
- vanilla extract
- fresh strawberries
Grain Free Flours
The combination of cassava flour, tapioca flour and coconut flour produces the perfect grain free dough. I haven't tested any flour substitutes.
The avocado oil can be replaced with any liquid oil. This ingredient adds moisture to the muffins.
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 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.
In a medium-sized mixing bowl, combine the dry ingredients.
Next, add in all wet ingredients, except the strawberries. Mix with a spatula until well combined.
Fold the chopped strawberries into the batter.
Grab a muffin pan and line it with either cupcake liners or silicone muffin liners. Then, scoop batter into the lined muffin pan. Fill each muffin cup nearly to the top, making 9 muffins.
Place the muffins in the oven and bake at 350 degrees for 28-30 minutes. They should be golden brown on top when you take them out.
Lastly, cool the muffins in the pan for a few minutes, then remove them from the silicone liners and cool them on a wire rack to room temperature.
How to Store Strawberry Muffins
Because of the moisture in these muffins, they are best stored in the fridge. Place them in an air-tight 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 or whipped cream.
To make your own coconut cream frosting, simply combine ½ cup coconut cream with 1 tablespoon maple syrup and ¼ tsp vanilla extract.
When the muffins are ready to serve, top them with a dollop of coconut cream frosting, a few sliced strawberries and a sprinkle of bee pollen (as shown in the photos).
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
Nut free Paleo strawberry muffins, sweetened with honey and bursting with fresh strawberries. Perfect for a sweet breakfast or topped with whipped cream and served as dessert.
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, whisk together cassava flour, tapioca flour, coconut flour, baking powder and salt.
- Add in eggs, avocado oil, honey, water and vanilla. Mix with a spatula until smooth.
- Fold chopped strawberries into batter.
- Scoop batter into a lined muffin pan, filling each slot nearly to the top, making 9 muffins.
- Place muffins in the oven and bake at 350 degrees for 28-30 minutes.
- Remove muffins from the oven and cool a few minutes in the pan, then transfer to a wire cooling rack and cool to room temperature.
- Store in fridge up to one week.
I recommend measuring all flours by weight (given in grams)
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