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

The Best Healthy Strawberry Muffins

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 206 kcal
Author Lacey Baier

Ingredients

  • 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)

Instructions

  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.