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Paleo Strawberry Muffins are grain-free and easily made AIP and Vegan, too! Fluffy in the middle and dome-topped, these Gluten-free muffins are great year round. Use fresh or frozen strawberries.
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This time of year, strawberries are everything. I think perhaps they’re a metaphor for summer — the freedom and sweetness we all long for during the long winter.
Strawberries are the first truly juicy fruit of spring. And then, they keep growing all summer — so bright red in the sun, indescribably sweet and universally loved.
As the first of June beckons in more sunshine and my kids finish up this year’s school, Paleo Strawberry Muffins tell us all that summer and freedom are not far off.
I hope you’ll love with us this classic fluffy muffin, studded with that favorite summer fruit.
How to make Paleo Strawberry Muffins
Paleo Strawberry Muffins are a classic quick bread recipe:
- Stir together the dry ingredients in a large mixing bowl.
- Add the wet ingredients, and combine all.
- Bake the muffins until they’re dome-topped and a toothpick comes out clean or with a few crumbs.
This recipe has 3 versions: the main Paleo and Gluten-free recipe, the egg-free AIP variation and the Vegan version. So just follow the few ingredient changes based on your diet.
Ingredients in Paleo Strawberry Muffins
Depending on your diet, the ingredients in Paleo Strawberry Muffins vary just slightly:
PALEO VERSION: The dry ingredients in Paleo Strawberry Muffins are cassava flour, coconut flour, collagen, maple or coconut sugar, baking soda and sea salt. The wet ingredients are 1 egg, coconut oil, water, apple cider vinegar and strawberries.
AIP VERSION: The AIP ingredients are similar, but coconut milk is added to the list of wet ingredients, the egg is omitted, and gelatin is added to the list of dry ingredients.
VEGAN VERSION: For the Vegan version, omit the egg, and use flax seed meal to replace it. Sub tiger nut flour for the collagen. Add a small amount of coconut milk to the wet ingredients. Increase the baking soda. The exact substitution amounts are indicated below in the recipe itself.
Paleo Strawberry Muffins (Vegan, AIP, Gluten-free)
- mixing bowl
- muffin tin
- ¾ cup cassava flour Otto's or Bob's brands (other brands will not work because they are too starchy)
- ⅓ cup maple sugar or coconut sugar
- ⅓ cup coconut oil , melted and cooled slightly
- ¼ cup collagen For Vegan version only, replace with ¼ cup tiger nut flour.
- 1 large egg Use 1 Tablespoon gelatin for AIP version instead. Use 2 Tablespoons flax seed meal for Vegan version instead.
- 3 Tablespoons warm water Additionally, add ⅓ cup room temperature coconut milk (not chilled) to the AIP version .... Additionally, add ¼ cup room temperature coconut milk (not chilled) for the Vegan version.
- 3 Tablespoons coconut flour
- 2 teaspoons lemon juice or apple cider vinegar
- ½ teaspoon baking soda For the Vegan version, increase baking soda to 1 teaspoon.
- ¼ teaspoon sea salt
- ½ cup strawberries fresh or frozen, chopped (If frozen, defrost them first and drain slightly for the egg-free versions of this recipe, so they don't add extra water to the batter.)
- Preheat oven to 325 degrees Fahrenheit. Line muffin pan with liners or paper muffin cups (a lot of muffin cups stick, so spray with coconut oil spray, as needed). Set aside.
- In large bowl, combine dry ingredients: cassava flour, coconut sugar, collagen (omit for Vegan version only), coconut flour, baking soda and sea salt. (Add gelatin for AIP and flax meal for Vegan version.)
- In medium bowl, combine wet ingredients: egg, coconut oil, warm water and apple cider vinegar. (For the AIP and Vegan versions, also add the coconut milk.) (Omit the egg for AIP and Vegan versions.)
- Add wet ingredients, including strawberries, to dry ingredients, and stir to combine (I use an electric hand mixer.) Fill prepared muffin pan with batter.
- Bake until toothpick inserted in center comes out clean, about 25 to 28 minutes for 4 large muffins or 20 minutes for 6 smaller muffins.