The Best Healthy Strawberry Muffins | Paleo and Sugar-Free!

Make these healthy Strawberry Muffins during strawberry season and enjoy them as a healthy breakfast or snack.  These muffins are gluten-free, clean-eating, paleo, and sugar-free muffins. These muffins are made with whole ingredients and are soft, dense, and tender. Muffin PERFECTION, basically.

Healthy Strawberry Muffins Recipe | How to make healthy strawberry muffins refined sugar and flour free | A Sweet Pea Chef

Muffins are the best, aren’t they?  I always have my go-to muffin recipes, like my banana nut muffins and banana chocolate chip muffins, which are some of my most popular recipes on this blog, BTW. During spring and summer months, though, I like to use seasonal fruits to make muffins fresh and yummy.

Since we’re in the middle of strawberry season right now, strawberry muffins HAD to happen.  Fortunately, they are a great use for ripe bananas and perfect for fresh seasonal strawberries. They are also clean and healthy as can be. Plus they’re gluten-free, sugar-free, paleo, and made with whole ingredients. No artificial flavors added — not even sugar, thanks to the ripe bananas!

Go ahead and imagine waking up to these fresh strawberry muffins for breakfast. Or taking a snack break during the afternoon and enjoy these healthy strawberry muffins? So much goodness.

Dry ingredients for strawberry muffins including combine the almond flour, baking soda, and sea salt mixed together in a mixing bowl.


One of the best things about muffins is how incredibly easy they are to make.  No only do they require very little dishes to dirty, they are also a quick bread so they bake very fast.  I also like them because they are practically no-fail.  In general, here are the basic steps for how to make healthy strawberry muffins:

  1. preheat the oven to 350 degrees F;
  2. grease the muffin tin with coconut oil or use muffin liners;
  3. in a mixing bowl, combine all the dry ingredients;
  4. in a separate mixing bowl, mash ripe bananas until smooth;
  5. then add: egg, coconut oil, maple syrup, and vanilla;
  6. mix until combined;
  7. add in the dry ingredients and mix;
  8. fold in diced strawberries;
  9. pour the muffin batter into the muffin tin using a large spoon 2/3 full;
  10. add diced strawberries on top;
  11. bake for 18-20 minutes, or until the muffins are firm in the center and lightly golden edges and a toothpick or knife inserted comes out clean.

Super simple steps for some very tasty strawberry muffins!

View from the top of a mixing bowl full of fresh strawberries.


Yes, strawberries are yummy and in season right now, but did you know how good they are for you, too?

Strawberries can…

  • improve immunity;
  • lower blood sugar;
  • lower blood pressure;
  • reduce inflammation;
  • improve skin health.


Got extra fresh strawberries on hand and wondering how long they’ll last in the fridge so you can make these muffins before they go bad?  I feel ya.  If you store strawberries in an airtight container in the fridge WITHOUT washing them or removing the stems, strawberries can last for up to 3 weeks. Oftentimes, people wash the strawberries and prep them before placing them in the fridge, but that only makes them spoil faster.  Not washing them and just placing them in an airtight container means you can go to the grocery store and buy as many strawberries as you want without worrying about mold for up to 3 weeks!


In the United States, strawberry season lasts from April-June, which always feel so short to me because I love local, fresh strawberries.  That also means you’re gonna need to hurry up and make as many healthy strawberry recipes as possible because those babies are gonna go fast!

Mashing banana with a fork. The banana will be used to sweeten the strawberry muffins.Prepping the wet ingredients for the strawberry muffins my mixing together banana, eggs, pure maple syrup, melted coconut oil, and vanilla in a mixing bowl.


Unfortunately, strawberries are one of those fruits that are high on the pesticide risk list.  That means they are highly sprayed, and those pesticides can make their way to your body if you don’t properly clean your strawberries. The best way to avoid pesticides is to buy organic strawberries, but you have to wash strawberries thoroughly in running water anyways to remove germs and bacteria.


For these low sugar muffins…

  1. after washing the strawberries, remove the husk;
  2. then dice the strawberries into evenly sized pieces.

While it’s not ever going to be perfectly even, the same size helps the strawberries cook evenly in the oven.  In my video below, I show you how to evenly cut the strawberries.

Folding diced strawberries into the strawberry muffins batter.


Since we’re back to our homemade strawberry muffins, let’s see what clean and healthy ingredients we’re going to use. To make this strawberry muffins recipe healthy, I substituted bad ingredients with muffin ingredients that are clean, healthy, and good for you.  That means I replaced…

  • all-purpose flour with almond flour (AKA almond mea);
  • granulated sugar with pure maple syrup and mashed ripe bananas for sweetness;
  • butter with coconut oil and mashed banana.

See how easy it is to make strawberry muffins healthy? And the taste will be just as good, if not better, trust me!  I love how using almond meal is a 1:1 ratio with all-purpose flour so that makes these muffins even easier to remember how to make.

Freshly baked strawberry muffins in the muffin tin.


Another great thing about these strawberry muffins is how easy and quick they are to bake.  They’ll just need 18-20 minutes in your preheated oven. You’ll know they’re ready to remove from the oven…

  • if the center of the muffins is firm;
  • if a toothpick or knife inserted comes out clean;
  • if the edges are slightly golden.

When you can check off all these 3 things, your strawberry muffins are ready to remove from the oven. Once removed, let them set for 5 minutes before transferring to a cooling rack to cool completely.

Top view of the strawberry muffins on the cooling rack. The cooling rack is surrounded by fresh strawberries and fresh strawberries cut in half.


Are you in for even more tips for how to make strawberry muffins?  I think these 3 tips will make things even easier for you.

  • For the best strawberry flavors, use fresh seasonal strawberries – they are sweet and juicy and pure perfection (you can use frozen strawberries but the taste won’t be quite the same and the strawberry muffins will turn out a little more mushy);
  • Add diced strawberries to the top of the muffin batter after you poured the batter to the muffin tin – this looks very cool, your muffins will look like they were baked by a professional baker BUT doing this also adds moisture and we all know moist muffins are the best muffins. Plus extra strawberry flavor – another win!

A closer view of the strawberry muffins cooling on the cooling rack.


What do you mean how long do muffins last? You don’t plan to eat them immediately???  Ha – just kidding!  I recommend making a double batch if you want to store strawberry muffins for later because the first one will disappear in just a few minutes. These strawberry muffins are no joke! They are too tasty to be ignored.


  • at room temperature, these strawberry muffins last for a day or 2 if stored properly in airtight containers;
  • to maximize shelf life, you can store these paleo strawberry muffins in the fridge, wrapped in plastic foil or in airtight bags. They will last for up to a week like this.

Lacey holding a strawberry muffin with a bite taken out of it in her hand. In the background can be seen the cooling rack with other strawberry muffins and a few fresh strawberries.


Yes, you can totally freeze these strawberry muffins tp enjoy some later day when ya just feel like a strawberry muffin.  They also make great grab and go meal prepped breakfast options!


  1. wrap strawberry muffins in aluminum foil or plastic wrap or place them in heavy-duty freezer bags;
  2. freeze.

They will last for 3-4 months like this.

Close up view from the top of 4 strawberry muffins on the cooling rack surrounded by fresh strawberries and fresh strawberries cut in half.


One muffin recipe is never enough. Therefore, I think you need 3 more muffin recipes that are healthy, clean, good for you, and, tasty. I have something chocolatey, something with Fall flavors, and a well-loved classic from ASPC.


Move over unhealthy chocolate chip muffins, the Healthy Banana Chocolate Chip Muffins have to take your place!

Healthy Banana Chocolate Chip Muffins | No refined sugar or flour - just simple, clean goodness! | asweetpeachef.com

These Healthy Banana Chocolate Chip Muffins are made without refined flour, oil, and sugar. They are yummy and perfect for those who crave chocolate muffins. Get the recipe.


These Paleo Apple Muffins with Crunchy Crumb Topping are so full of flavor. Amazing Fall flavors that make your home smell amazing, to be more specific.

Paleo Apple Crunch Muffins | These paleo apple crunch muffins are easy, healthy, full of flavor, and will make your home smell amazing! | A Sweet Pea Chef #ad

These muffins are not too sweet, they are just the right amount of sweet, they have cinnamon flavor, and a delicious crunchy topping. Get the recipe.


Soft and dense, moist and tender, these Easy Banana Nut Muffins have all the characteristics of perfect muffins. So they truly are perfect.

Banana Nut Muffins

And don’t get me started on the nutty goodness and the amazing banana flavor! Get the recipe.

The Best Healthy Strawberry Muffins | Paleo and Sugar-Free!

The Best Healthy Strawberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Make these healthy Strawberry Muffins during strawberry season and enjoy them as a healthy breakfast or snack.  These muffins are gluten-free, clean-eating, paleo, and sugar-free muffins. These muffins are made with whole ingredients and are soft, dense, and tender. Muffin PERFECTION, basically.

Categories: Baked Good, Baking, Breakfast, Clean, Make It Healthy, muffins, Sweet Treat, Unrefined
Difficulty: Easy
Servings: 12 muffins
Calories: 206 kcal
Author: Lacey Baier
  • 2 1/2 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs
  • 2 (3/4 cup) bananas, mashed
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut oil, melted, plus more to grease muffin tin
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced (plus more to top muffins)
  1. Preheat your oven to 350 degrees F and grease a muffin tin with coconut oil.*

  2. Then prep strawberries - remove the husk and then dice them into evenly sized pieces. Set them aside while prepping the batter.
  3. In a medium mixing bowl, combine the almond flour, baking soda, and sea salt, and whisk together. Set aside.

  4. In another mixing bowl, mash a couple of ripe bananas (roughly 3/4 cup) until it’s smooth.

  5. Next, add the eggs, pure maple syrup, melted coconut oil, and vanilla. Mix until thoroughly combined.
  6. Add in the dry ingredients we mixed earlier, and mix to combine.
  7. Now, add in the diced strawberries, and then fold them into the mixture.
  8. Using a large spoon, pour the muffin batter into the muffin tin, filling each about 2/3 of the way full.

  9. Add a few more diced strawberries to the top.
  10. Now, transfer to the oven and bake for 18-20 minutes, or until the muffins are firm in the center and lightly golden edges and a toothpick or knife inserted comes out clean.
  11. Remove and let set for 5 minutes before transferring to a cooling rack. Then, transfer them carefully to a cooling rack to come to room temperature.

Recipe Notes
  • If you’d prefer not to add the extra oil, you could also use muffin liners, but I’ve never really been a fan of them, and these muffins won’t stick to the pan if it’s greased.
  • Flax eggs can be substituted for real eggs.
Nutrition Facts
The Best Healthy Strawberry Muffins
Amount Per Serving (1 muffin)
Calories 206 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Cholesterol 55mg18%
Sodium 227mg9%
Potassium 59mg2%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 5g6%
Protein 7g14%
Vitamin A 80IU2%
Vitamin C 10.6mg13%
Calcium 66mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

6 thoughts on “The Best Healthy Strawberry Muffins | Paleo and Sugar-Free!

  1. Can this be made with frozen strawberries instead of fresh? I dont get fresh strawberries all year round in India.

  2. I replaced the four eggs with flax seed/water combination and the mixture was so dry when all ingredients were mixed in together, I had nothing to POUR into the muffin tins.

    I added 2 small unsweetened single serve sized apple sauce container and still had a dry mixture, and now I added a bit of veggie oil. No help there either!


  3. I am anxious to make this muffin using fresh ingredients! I am trying to keep my A1c down and I wonder if there is a substitute for the maple syrup in the recipe?


    1. I hate having to scroll through a bunch of stuff to get to recipes too. THANKFULLY Lacey has been kind enough to put a “jump to recipe” button. Thanks Lacey!

Comments are closed.

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