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a colander full of fresh strawberries and 3 muffins
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Paleo Strawberry Muffins (Vegan, AIP, Gluten-free)

Perfect Paleo Strawberry Muffins are grain-free, Paleo, and easily made Vegan and AIP, too! Fluffy in the middle and dome-topped, these Gluten-free muffins are great year round, made with fresh or frozen strawberries.
Course Afternoon tea, Breakfast, Brunch, Side Dish, Snack
Cuisine American
Keyword aip, gluten-free, paleo, strawberry muffins, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 large muffins or 6 smaller muffins
Calories 265kcal
Author Megan
Cost $4

Equipment

Ingredients

  • 3/4 cup cassava flour Otto's or Bob's brands (other brands will not work because they are too starchy)
  • 1/3 cup maple sugar or coconut sugar
  • 1/3 cup coconut oil , melted and cooled slightly
  • 1/4 cup collagen For Vegan version only, replace with 1/4 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 1/3 cup room temperature coconut milk (not chilled) to the AIP version .... Additionally, add 1/4 cup room temperature coconut milk (not chilled) for the Vegan version.
  • 3 Tablespoons coconut flour
  • 2 teaspoons lemon juice or apple cider vinegar
  • 1/2 teaspoon baking soda For the Vegan version, increase baking soda to 1 teaspoon.
  • 1/4 teaspoon sea salt
  • 1/2 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.
    overhead view of paleo muffins about to be baked
  • 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.
    3 cooling paleo strawberry muffins

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for up to 5 days, or in the freezer for 3 months.
AIP Variation: Add 1/3 cup coconut milk to the liquid ingredients. Omit the egg, and use 1 Tablespoon gelatin instead, mixed into the dry ingredients.
Vegan Variation: Omit the collagen and egg. Use 1/4 cup tiger nut flour + 2 Tablespoons flax seed meal, mixed into the dry ingredients instead. Add 1/4 cup coconut milk to the liquid ingredients. Increase the total amount of baking soda to 1 teaspoon.

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

Calories: 265kcal | Carbohydrates: 22g | Protein: 11g | Fat: 15g | Saturated Fat: 13g | Sodium: 248mg | Potassium: 28mg | Fiber: 2g | Sugar: 7g | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg