Looking for gluten-free strawberry muffins made with almond flour and sweetened with honey? You have come to the right place! Last year I found a delicious recipe for gluten free blueberry muffins and decided to adapt that recipe and make strawberry muffins. I had the awesome opportunity to work with the folks at Driscoll’s to incorporate their berries into some recipes. Since strawberries are one of my favorite fruits, I decided to start out with them.
I love baking with almond flour, so I decided to use it in this honey-sweetened strawberry muffin recipe. Unlike my gluten-free dairy-free strawberry muffins, which have a lower-sugar option, this older recipe uses honey, coconut oil, and lots of fresh strawberries. When you bake with almond flour, your baked goods tend to be very moist, sort of bumpy, but loaded with flavor. This was certainly the case with these gluten free strawberry muffins. They were very easy to whip up, and baked fairly quickly.
Using Driscoll’s Berries was a pleasure because I always find them to be the second best next to native berries. I washed them very thoroughly, patted them dry, and removed the hulls. Then I diced up just about the full pound (minus a few under ripe ones) for my gluten free strawberry muffin recipe. Overall, I found both lb containers that I purchased to be very ripe, clean, and fresh–a total plus when you are craving sweet berries in the cold winter months.
How to make the BEST Gluten Free Strawberry Muffins Made with Almond Flour:
- 1 lb of washed, hulled, and diced Driscoll’s Strawberries.
- 2 cups of HoneyVille Farms Almond Flour
- 2 Eggs
- 2 Egg Whites
- 1/4 cup real honey
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of vanilla extract
- 2 tablespoons of coconut oil (melted)
- 12 cupcakes liners, and cupcake pan
Directions:
Allergen note: These muffins contain eggs and almond flour (tree nuts). If you bake for someone with celiac disease or food allergies, check packaged ingredient labels and watch for cross-contact.
Preheat your oven to 350°F (175°C).
Add all your ingredients to a large mixing bowl, and thoroughly mix until everything is wet, and evenly mixed. Using an ice cream scooper, fill each cupcake liner halfway with batter. This recipe makes 12 muffins.
Bake the muffins for 17–18 minutes, until the centers are set and a toothpick inserted into the middle comes out without wet batter. These almond flour muffins will still be moist, but they firm up as they cool.
These look so good! I’ve always wanted to try almond flour. I’m not a very good baker to begin with, so substituting something as important as flour is frightening to me.
I LOVE Almond flour! This recipe looks amazing! Pinning it!
These look absolutely fabulous!! We are looking for ways to heathy up our eating and look forward to trying it!
Wow, those really look amazing considering they are gluten free! I still haven’t tasted a gluten free baked good that I liked so I will have to give these a try!
I have been a lot of gluten-free dishes lately, so these look delicious! I can’t wait to try them. Pinned.
First of all, those muffin photos are GORGEOUS! Secondly, I’ve never baked with Almond Flour. I’d like to give this recipe a whirl and see what my fam thinks of them. I do a LOT of baking.
These look amazing! I try to stay as gluten free as possible. These look so tasty!
These are beautiful! They must taste amazing!
Those looks tasty! I’ll pass this recipe along to my cousins who are eating gluten-free.
This looks delicious – whether you’re gluten-free or not! I especially love that it uses fresh strawberries. Yum!
These treats look and sound delicious. I will have to get some ingredients to try this recipe.
can you substitute any gluten free flour instead of almond flour?
Hi Carole, for this recipe no. I have it tailored to the consistency of almond flour.
Can they be frozen?
Yes they sure can!! I do it all the time!