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Strawberry Shortcake Muffins (Gluten Free, Paleo)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 9 muffins 1x

Description

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.


Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, whisk together cassava flour, tapioca flour, coconut flour, baking powder and salt.
  3. Add in eggs, avocado oil, honey, water and vanilla.  Mix with a spatula until smooth.
  4. Fold chopped strawberries into batter.
  5. Scoop batter into a lined muffin pan, filling each slot nearly to the top, making 9 muffins.
  6. Place muffins in the oven and bake at 350 degrees for 28-30 minutes.
  7. 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.
  8. Store in fridge up to one week.

Notes

I recommend measuring all flours by weight (given in grams)

Keywords: shortcake, strawberry, muffins, breakfast, snack, nut free, Paleo, strawberry muffins, paleo muffin recipe, grain free dairy free strawberry muffins, nut free muffins, spring snack, spring dessert