Soft, moist almond flour strawberry muffins made in one bowl! These easy gluten-free strawberry muffins are naturally sweetened and perfect for breakfast or snacks.
These almond flour strawberry muffins are soft, fluffy, and packed with fresh strawberries in every bite. Made in just one bowl, they’re naturally gluten-free, perfectly moist, and lightly sweetened for a healthier take on classic bakery-style muffins.
Strawberry muffins are one of the best ways to use fresh, in-season strawberries, and this recipe gives you that perfect golden top with a tender, bakery-style crumb.
Whether you’re making them for breakfast, meal prep, or a spring brunch, these muffins come together quickly and always turn out delicious.
If you’ve struggled with soggy or dense strawberry muffins before, this recipe solves that with the perfect balance of almond flour and tapioca for structure and rise.
Why You’ll Love These Strawberry Muffins
These muffins are incredibly soft and moist with a light, fluffy texture that’s hard to achieve with almond flour. They’re made in one bowl, naturally gluten-free, and packed with fresh strawberry flavor. The recipe is simple enough for beginners but delivers bakery-quality results every time!
Ingredients You’ll Need
You only need simple, wholesome ingredients to make these muffins:
- Almond flour – creates a soft, tender crumb
- Tapioca flour , or arrowroot – adds structure and helps the muffins rise
- Eggs – provide lift and binding
- Maple sugar or coconut sugar – naturally sweetens
- Refined Coconut oil – adds moisture and richness (without coconut flavor!)
- Almond Milk – add moisture without weight
- Fresh strawberries – the star ingredient!
- Lemon juice + zest – enhances strawberry flavor
- Vanilla extract – adds warmth and depth
- Baking soda and baking powder – for perfectly bakery style rise
How to Make Strawberry Muffins
- Preheat oven to 400°F and line a 12 cup muffin pan with parchment liners. In a small bowl, combine the crumb topping ingredients to form small crumbs, then refrigerate while you prepare the muffin batter.
- Whisk wet ingredients until smooth
- Stir in dry ingredients until a thick batter forms
- Let the batter sit 5 minutes to thicken and settle.
- Pat the berries to remove some water, then toss them in tapioca. fold gently into the batter.
- Fill the muffin liners all the way to the top, then sprinkle evenly with the crumb topping. Bake for 5 minutes in the preheated oven (400°F) then lower the oven temperature to 350°F and continue to bake for 15-17 minutes.
- Cool in the pan for 10 minutes, then remove and continue to cool on a wire rack. Store muffins at room temperature, covered, for the first day then refrigerate in a sealed container for up to 4 more days.
Tips for Perfect Strawberry Muffins
- Use small diced strawberries to prevent sinking
- Pat strawberries dry to avoid excess moisture
- Don’t overmix the batter to keep muffins fluffy
- Let batter rest 5 minutes for best texture
- Start at higher heat (400°F) for a better rise
Why Almond Flour Works So Well in Muffins
Almond flour creates an incredibly moist and tender texture that stays soft even after cooling. When combined with tapioca flour, it gives these muffins enough structure to rise while still keeping that bakery-style softness.
Can I Use Frozen Strawberries?
Yes, but for best results:
- Do not thaw before using
- Chop into small pieces
- Expect slightly more moisture in the muffins
Fresh strawberries will give you the best texture and flavor.
How to Store Strawberry Muffins
Store muffins in an airtight container:
- Room temperature: up to 2 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months
Warm slightly before serving for best texture.
How to Serve Strawberry Muffins
These muffins are perfect:
- As a quick breakfast
- For meal prep
- With coffee or tea
- As a spring or summer brunch addition
FAQ for Strawberry Muffins
Why are my strawberry muffins soggy?
Strawberries release moisture as they bake. To prevent soggy muffins, dice them small and pat them dry before folding into the batter.
How do you keep strawberries from sinking in muffins?
Toss chopped strawberries lightly in almond flour before adding to the batter. This helps suspend them evenly throughout the muffins.
Can I make these strawberry muffins dairy-free?
Yes! Using coconut oil and almond milk keeps this recipe completely dairy-free.
Are these muffins paleo?
Yes, these muffins are made with almond flour and natural sweeteners, making them paleo-friendly.
Can I use other berries?
Absolutely. Blueberries, raspberries, or a mix of berries all work well in this recipe.
How do I get tall bakery-style muffins?
Start baking at a higher temperature (400°F), then continue baking until set. This helps create a high dome.
If you try these almond flour strawberry muffins, let me know how they turn out in the comments below! They’re one of my favorite spring baking recipes and such a simple way to use fresh strawberries when they’re in season.
Whether you’re making them for breakfast, meal prep, or a weekend treat, these muffins are soft, moist, and packed with fresh strawberry flavor in every bite.
Once you make them, they’re guaranteed to become a go-to recipe you’ll come back to again and again.
If you’re looking for more easy, healthy muffin recipes, be sure to check out my other favorites linked below!
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Scroll down for the full printable recipe + step-by-step tips!
Almond Flour Strawberry Muffins (Soft, Moist & Easy Recipe)
Ingredients
Crumb Topping:
- 1/3 cup blanched almond flour
- 2 tablespoons tapioca flour or arrowroot flour
- 2 tablespoons maple sugar
- 2 tablespoons refined coconut oil melted, or ghee
- pinch salt
Muffin Batter:
- 3 large eggs room temp
- 3/4 cup maple sugar or coconut sugar
- 1/3 cup refined coconut oil melted, or ghee
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup strawberries diced small
- 1 tablespoon tapioca flour for tossing berries
Instructions
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Preheat oven to 400°F and line a 12 cup muffin pan with parchment liners. In a small bowl, combine the crumb topping ingredients to form small crumbs, then refrigerate while you prepare the muffin batter.
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Whisk wet ingredients until smooth
-
Stir in dry ingredients until a thick batter forms
-
Let the batter sit 5 minutes to thicken and settle.
-
Pat the berries with paper towel to remove excess water, then toss them in tapioca. fold gently into the batter.
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Fill the muffin liners all the way to the top, then sprinkle evenly with the crumb topping. Bake for 5 minutes in the preheated oven (400°F) then lower the oven temperature to 350°F and continue to bake for 15-17 minutes. Muffins should be golden, and a toothpick inserted near the center of one should come out clean or with a few crumbs.
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Cool in the pan for 10 minutes, then remove and continue to cool on a wire rack. Store muffins at room temperature, covered, for the first day then refrigerate in a sealed container for up to 4 more days.
Nutrition
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