I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
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.
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.
That’s it!
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)
Equipment
- oven
- muffin tin
Ingredients
- 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.)
Instructions
- 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.
Notes
You can find collagen peptides HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)
You can find grass-fed and pesticide-free gelatin HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)
The best maple sugar HERE.
Coconut sugar HERE.
Nutrition
tina says
Yum! Love that you used cassava flour!
Megan says
Thanks Tina! It’s a favorite around here, and funny how many people get into a rut with almond flour. Cassava flour creates such a great textured muffin and is a more sustainable ingredient, plus gentle for AIP. 🙂
Donny says
These are beautiful! The perfect way to use up fresh strawberries right now.
Megan says
Great, Donny, thank you!
Stacey Crawford says
These had a nice texture and I love the sweet berries! Thanks for the tip on the cassava flour brands (had no idea some were more starchy than others).
Megan says
Great, Stacey!! So happy you loved the muffins, their texture and the strawberries’ sweetness! 🙂 So happy you picked up on the tip about cassava flour. Whenever people have problems with cassava flour recipes, that’s usually the reason. Thanks so much for commenting!
Dorothy says
I use another brand cassava flour., and wonder if there’s a way to make it work? These look so good, so I hope our strawberries start producing more! Also, does a regular sized muffin pan size produce a large muffin?
Megan says
Hi Dorothy, not using Otto’s or Bob’s is usually a bigger problem with egg-free recipes, so maybe if you’re making the Paleo version it will be fine. I can’t say for sure. Basically, the other brands make recipes too stretchy because the other brands are starchier. I hope what you have works well for you! Re the muffin pan, usually you can make it work. If you have big enough muffin cups to reach up a little higher (I use parchment paper torn into largish squares and pressed into place) then you can use all the batter to make 4 large muffins. Hope you love the recipe!! 🙂
Dorothy says
Thank you for the tips and encouragement, Megan! 🙂
Megan says
You’re welcome, Dorothy!! My pleasure! 🙂 xx
Autumm says
This might be a silly question but what kind of coconut milk do you use? Will it make a difference if it’s full fat?
Megan says
Hi Autumn, not a silly question at all. I prefer to use full fat coconut milk in my recipes. I use canned coconut milk without any additives or extra ingredients. I haven’t trialed the recipe with coconut milk from a carton or one that’s lower in fat. I hope that helps.
Dena says
These are SO good. Thanks for the recipe without tiger nut flour ? I might have to make another batch tomorrow they were devoured so fast.
Megan says
Yay, Dena! Thanks so much for sharing, and I’m so glad you love the muffins! 🙂
Anna says
These muffins are wonderful! My family enjoys them. I have made them twice by subbing out the coconut flour for 1/2 cup tigernut and they’ve been great. They are probably a tiny bit more crumbly, but we don’t mind! : )
I’ve also made a vegan version and love it with 3/4-1 t monk fruit instead of maple sugar.
You’re recipes are amazing, Megan!
Megan says
Thank you, Anna, so great to hear. 🙂 Thanks, too, for sharing your variations; those are always helpful for others, too! Blessings!
Angela M says
Just made the AIP version with a little added vanilla. I think I melted my coconut oil a little too much. The batter-dough was a little wet and the muffins were moist and dense, but still yummy! I used standard size silicone muffin cups and a large cookie scoop for scooping the batter into them. I was able to get 12 muffins. I divided the plain batter in to thirds. I added chopped fresh strawberries to 1/3, fresh blueberries to another 1/3 and the last 1/3 was my favorite, I added chopped fresh banana and mini dark chocolate chips. They are all yummy! Will definitely be making again. Thanks for a great recipe.
Megan says
Hi Angela, thank you for sharing, and I’m so glad you loved the muffins! 🙂 Your banana chocolate chip variation does sound amazing and so delicious! Because this is an AIP recipe (egg-free), little variables can affect the wetness of the middle, so it may not have been the coconut oil. You might try reducing the liquid by 1 to 2 Tablespoons (so a little less coconut milk). Each cook has subtleties to their ingredients and methods, and you may find you need a little less. Hope that helps for next time! 🙂
Rebecca says
Oh I love these, so yummy! I find a lot of paleo cake/muffin recipes use 2-3 eggs and have an eggy taste so I start clear of those. And this paleo recipe is almost AIP (just one egg which I can tolerate). Many AIP baked goods have a weird or dry texture – these are have the best texture and crumb. Thank you, they have made my list of ‘bake again’ which isn’t a very long list!
Megan says
YAY, Rebecca, I’m so glad!! Thanks so much for sharing your experience, great to hear!! 🙂
Traci says
Do you think maple syrup could work instead of maple sugar? That’s what I have on hand so I’m thinking I’ll try it and just pay attention to the moisture of the batter. Also, omg!! I wish I had read this post a few months ago- I’ve been attempting vegan muffins with cassava and a little coconut flour and flax eggs, and I must’ve tried it 5-6 times now, and no matter what variation, it’s gooey/ sticky/ starchy in the middle and pretty much inedible 🙁 I had almost given up! But I’m going to use your link to buy the Bobs brand and hope that’s been my issue. It’s been a hit frustrating! Thank you so much for sharing that tip:) Since it’s just a little bit of coconut flour, do you think any brand should be ok? I’m going to switch everything to Bobs soon though!
Megan says
Hi Traci, I’m excited for you to make these muffins with Bob’s and have success! 🙂 Honestly, I can’t be sure about the maple syrup, and I don’t want that to be the one thing that makes your recipe too moist. I wouldn’t compensate by changing the ratio of other ingredients, though. Can you buy some coconut sugar, since it’s so affordable (compared to maple sugar)? Otherwise, I’d go ahead and try with maple syrup, and probably fine, maybe just a little bit moister in the middle. Yes, I think any brand of coconut flour should be fine. I’m so happy the Bob’s tip is helpful and hope you come out with delicious, perfect muffins! 🙂
Traci says
Thank you so much for your reply Megan- just to be clear, I’m not making flax ‘eggs’ in this recipe, I’m simply adding a little flaxmeal and tigernut flour to the dry mix for the vegan variation, correct? I’m going to try your vegan recipe within the next couple days after I hear back from you, and will be sure to report back with the results! 🙂 Ty for your help!
Megan says
Hi Traci, correct. The flax egg is a concept that helps most people understand that flax + water in a certain ratio can look like and act like an egg. But when you mix flax in with the dry ingredients, and then combine with the wet ingredients, the same effect takes place. 🙂 I’m sure you saw also, though, in the recipe, next to the water already called for it says: “Additionally, add ¼ cup room temperature coconut milk (not chilled) for the Vegan version.” So just be sure you include that as well. (And, the increase in baking soda.) I look forward to hearing your results!
Racquel says
My mixture came out crumbly not like a cupcake batter is that normal?
I followed the recipe exactly and still came out like a cookie batter.
I made them into balls instead of the cupcake like a cookie and had to increase the cooking time to cook thoroughly
Megan says
Hi Racquel, yes, with egg-free baked goods the batter is very thick, more like a dough. After cooking long enough, how did you like the muffins?
ellen says
I tried the paleo version and the dough looked very thick, not like the photos at all! They still taste good but are a bit dense. I ended up adding an extra egg and splash of water to soften the dough…maybe I was supposed to add coconut milk?
Megan says
Hi Ellen, I’m sorry the photos confused you. If you make the recipe again, follow it exactly, and don’t add the extra egg or water. You might make sure your egg is at room temperature and use the warm water, not cold. I’m not sure what else would have made yours so thick. Were you strawberries frozen? That will also thicken the batter. If you prefer, defrost them first, or partially defrost. The recipe is correct as printed. 🙂 I think perhaps your strawberries were frozen, and in my batter in the photos, mine were defrosted. But, don’t change any of the ingredients in the recipe. This is a very tested recipe, and it comes out perfectly.
Lynne says
Thanks, it worked well for me, very moist and tasty! I used the base recipe (Roots Alive cassava), except a few subs: I not have coconut flour used cassava in place of that. I had fresh pineapple so used that and sprinkled coconut flakes on top. It took the full 28 mins to cook through.
Megan says
Thanks for sharing, Lynne, and your changes. So glad you enjoyed!
Tabitha says
These are great. I didn’t have enough coconut sugar so I subbed a little more than 1/4 c maple syrup. I used the tigernut flour, gelatin and 1/3 c coconut milk- full fat. My cassava was a store brand local to me, just due to cost, and my lack of understanding about the starch factor. After the dry and liquid were incorporated I added the 3 TBLS of water. I also added a bit of desiccated coconut.
Another change I made was making them into balls, gently flattening out then baking until gently browned, because I didn’t want to dry them out, and there was no egg. They set up beautifully and are like little cakes cookies. Yielding about 16 or so.
A nice flexible recipe.
Megan says
Indeed, Tabitha, great that your tweaks made a fun cookie variation. So glad you loved the recipe, and thanks for sharing!! 🙂
Amanda says
These are very good! I had to cook them a little longer than expected for the AIP version, and I ended up broiling them at the end to achieve a golden brown color. Thank you for creating such a delicious recipe!
Megan says
I’m so glad to hear, Amanda, and thanks for sharing! 🙂 I love this recipe, and it’s fun for summer. 🙂 You’re welcome!
Deb M says
I made the vegan version today and measured everything exactly. I bought the Otto’s organic cassava flour and appreciate knowing that there are differences between brands. I used the lemon juice in lieu of ACV. I used fresh strawberries. I read all of the reviews prior to making them and liked the idea of the little cookie cakes that one reviewer made. My batter was like cookie batter in texture and I did add 1 teaspoon of additional coconut milk due to the level of dryness. I made some mini muffin size muffins and some of the cookie cakes. The bottoms of the muffins and even the cookie cakes which were thinner had some trouble cooking fully. The texture is somewhat gummy at the bottom. Could that be to a little too much cassava flour on my part? I didn’t weigh it which I have heard is helpful from others. I am also wondering if it could be due to the coconut flour (I used Bob’s Red Mill organic coconut flour). I will try these again and maybe go scant on each of those two flours.
Megan says
Hi Deb, I would just never change an egg-free recipe. All of my egg-free recipes have thick batters. So don’t add the extra milk next time. 🙂
Maria says
hello, can you swap Tiger nut for ground flax? thank you!
Megan says
Hi Maria, unfortunately, no. The flax is there instead of egg. Gelatin is the other sub I know works.