Strawberries are in season…Hallelujah!  And, they are mighty fine since the conditions this year to grow them have been so favorable.  Mild winter, long cool spring and not a lot of rain are apparently righteous conditions for strawberries.  I can attest to their goodness because I’ve been eating them every day for the last two weeks and consuming them all from Delvin Farms…because they’re organic.

I became a little weary of eating one raw strawberry after another, poor me, and decided it was time to do something else with them.  Like this Strawberry Almond Flour Muffin recipe!

Y’all know I’m a gluten-free gal so when I bake I either use almond flour (not almond meal) and/or coconut flour.  Cooking with these flours is way more nutrient-dense and flavorful as far as I’m concerned.  I buy my almond flour from Digestive Wellness in 5 lb. bags (half the price of any health food store)  and my coconut flour from VitaCost.

I macerated (breaking food into pieces by soaking in something) the strawberries in local honey and helped the process along by using my potato masher since I wanted to add them right into the batter and not wait for them to break down on their own.

Might I also suggest if you’re gluten-free eating that you use this muffin as a base for your “short cake” because everyone needs some strawberry shortcake when strawberries are in season.  So, just split it in half, toast it a bit to crisp it up a bit, spoon some fresh chopped strawberries over the top and a big wallop of whipped cream.  Now that’s a dessert you can feel good about eating!

These muffins are dense and delicious so one will suffice…or maybe not.  What kind of muffins are you making this spring?

5.0 from 3 reviews
Strawberry Almond Flour Muffins
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
  • 2 cups, diced fresh strawberries
  • ⅓ cup honey
  • 2 eggs
  • 4 tablespoons melted butter or 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2½ cups almond flour
  • ½ heaping cup chopped pecans
  1. Preheat oven to 325 degrees F
  2. Use unbleached muffin papers for 12 muffin cups
  3. In medium sized-bowl add diced strawberries and honey & mash for one minute.
  4. In a separate bowl whisk eggs, melted butter or coconut oil and vanilla.
  5. Add in strawberries and honey and mix well.
  6. Add in baking soda, sea salt and almond flour, continue mixing.
  7. Fold in the chopped pecans.
  8. Using the ¼ cup measuring utensil scoop batter into each muffin paper to ¾ full or more, just use all the batter.
  9. Cook for 25-30 minutes and do the toothpick test.
  10. Let cool in the pan for 5-10 minutes and serve!



  1. Suzanne Ward says:

    Hi Shane! I’m so glad you posted this recipe because I just got me some local strawberries (6 quarts from Drury Farm – Freshharvest Coop) – they are SO YUMMY! I am looking forward to trying this recipe!

    • Shane says:

      Hey Suzanne…aren’t you just loving the strawberries right now? Enjoy this recipe…they’re scrumptuous!

  2. Carolyn says:

    Sharing in your love for organic strawberries! We’re excited in our home because our strawberry box has produced (so far) 28 quarts – and they’re still coming on strong and thick! Beautiful, flawless, organic, and huge! We laugh and raise heavenly praises every day we pick. Thank you for a new recipe to try (we’ve been eating LOTS of raw berries ourselves).

    • Shane says:

      Carolyn…you are some kind of blessed people being able to grow all those delicous strawberries!

      • Carolyn says:

        Immensely blessed, agree. Small box for strawberries (8’x8′) and we have picked over 40 qts now…still coming…! Not to mention the REST of the garden…!

  3. Jeff says:

    Thanks for the great looking recipe. I am looking forward to making it. Question: Can I use regular flour to make this if I’m not worried about it being gluten free?

    • Shane says:

      Hey Jeff…give it a try and if all else fails just crumble it up, put strawberries and cream over it and enjoy!

  4. Danielle says:

    Wow! Just made these, the batter was delicious, I know your not supposed to eat it, but omg it smelled so good lol! Anyways great recipe, tastes and smells amazing! Mine didn’t rise too much and were very moist but still excellent!

  5. LAURA says:

    Hi Shane, I already made the muffins, they are in the oven… BUT i think I didnt read the recipe carefully until after I was done. I read you use almond flour, not meal, can i ask you why? is it because the muffins wont bake??

    Thank you,

    • Shane says:

      Hey Laura! I use almond flour because it’s a “finer” (in texture) product and the almond meal is better for coating something you might pan fry and doesn’t hold up as well in a baked product. How do you think your muffins turned out using the meal? I would be interested in knowing. Happy gluten-free baking!

      • laura says:

        Tx for your response :)
        The muffins were spectacular. People really enjoyed them and its surprising they are healthy.

        And where do you buy the flour because when I go to the supermarket, even amazon, the “only” thing available is the meal….

        • Shane says:

          Hey Laura…so glad y’all enjoyed them! I order five pound bags of almond flour from Honeyville and Digestive Wellness. Just click on either one of these and order up! It’s just so much more cost efficient to buy almond flour this way…even when there is a shipping charge.

  6. I am very excited to make these. I just got some small whoopie pie pans, and I’d like to use more of a frosting instead of the whipped cream for that. M Cafe in Los Angeles makes delicious cupcake frosting that isn’t so sweet, but I cannot figure out the ingredients for that. Do you have any ideas? Thanks so much! Grayce

    • Shane says:

      Hey Grayce! I’m not a big icing person but for these strawberry muffins or if you make whoopie pies then I would do a cream cheese, little honey, vanilla, pinch of salt and a bit of cream to thin to the right consistency for the filling. Maybe add a little pureed strawberry into the action as well. Let me know how it goes and Happy Thanksgiving!

  7. Cheryl Tracy says:

    I just made a double batch and got exactly 20 very fluffy full muffins and they are delicious! OMG unbelievable. And I like that they are sweet but not terribly sweet, like the store varieties all are. I think this is the first gluten-free baked item I have thoroughly enjoyed since I began eating gluten-free over 3 years ago.

    I used the smaller, sweeter variety of strawberries that were frozen. Thawed in the oven at a low 200 f. before I mashed them. Due to another comment about them not rising much, I added an extra 1/2 t. baking soda (1 t. for doubling) and they are so light and raised nicely. Frankly, I’m not sure that was needed after all, but the little extra didn’t hurt the flavor.

    You did good, Shane. Thank you so much for this recipe.

    • Shane says:

      Hey Cheryl, I’m so happy you enjoyed these tasty little treats. It’s kind of hard not to eat 3 or 4 in one sitting, don’t you think?

      • Cheryl Tracy says:

        Yes VERY difficult to refrain. I’m making a double batch once again to take with us (hubby & I) on vacation to Mexico. My oh my! How am I ever going to make them last!

        • Shane says:

          I think I’ll do the same for our road trip except I think I’ll add in some homemade cranberry sauce instead of the strawberries for a little festiveness! Happy Holidays!

  8. Gloria says:

    Do you have the carb count for these yummy looking muffins?

    • Shane says:

      Hey Gloria, I’m so sorry I do not have the carb count for these muffins. Are you asking because someone you cook for has diabetes?

  9. Sarah Wolsten says:

    I made these with blueberries and chopped walnuts instead! Soo yummy, the flavor/denseness reminds me of scones a little bit- not super sweet. And since I crushed the blueberries with the honey it made the batter completely blue which was cool :)

  10. ewklmt says:

    This sounds yummy, but sadly, these aren’t GAPS friendly, because of the baking soda. Not sure what to substitute.

    • Shane says:

      In my GAPS book under “Foods to Avoid” it says “Baking powder and raising agents of all kinds apart from pure bicarbonate of soda.” So, baking soda is bicarbonate of soda is sodium bicarbonate and is legal on GAPS. It just needs to only say one of the former in the ingredients. Now you can make these muffins and enjoy them!

  11. Jessica says:

    I made these with some frozen raspberries I had in the freezer. They broke apart very easily just from rinsing them in a collander. I did not have to macerate them with honey but I added the honey into the batter anyway. They were super delicious!!!

  12. Susan says:

    CAn I use ghee instead of butter in this recipe?

  13. Kori Fischbein says:

    Almond milk is a very common preparation from almond. Grind blanched almonds to a smooth paste; add sugar and cold boiled water — giving it the consistency of milk for a nutritious, healthy drink rich in vitamins. It is easily digestible than cow’s milk making it an ideal wholesome drink for children. Almond butter is another variation prepared from almonds, beneficial for older people who don’t get enough proteins in their diets. Besides the intake of high calorie protein, other ingredients contained in almonds are easily digestible.”:”..

    My own, personal web-site

  14. Heather says:

    Just picked up some strawberries from the market today! Just whipped this recipe up. Can’t wait to try it!

  15. Tirzah says:

    These are amazing thank you! I replaced honey with cocunut sugar for a slightly lower glycemic index, they came out beautifully! I have gestational diabetes (9 months prego) and have been craving muffins which I can’t have, so this is a high protein, low carb replacement and just wonderful! According to my calculation 2 muffins = about 30 carbs (give or take). Not bad!

    • Shane says:

      So proud that you are taking such good care of you and your baby by seeking out satisfying and nutritious foods! Peace to you as you prepare for delivery!

  16. Tracey Ulrich says:

    These are so delicious and moist! I gobbled up two right away and my son with Celiac LOVES them. The flavor of the almond flour is to die for and with the strawberries it’s just fantastic. Thank you!!

    • Shane says:

      Hey Tracey…so glad y’all enjoyed the muffins. Makes me especially happy when a child likes a recipe I wrote!

  17. donna says:

    Just found out my son is ALSO allergic to eggs and yeast after being gluten free for 5 years. Do you think your strawberry muffins will work with an egg replacer like corn starch? I’m not much of an experimenter…

    Thank you! Love your site…

    • Shane says:

      Hey Donna…you are a good Mama to stay on top of your son’s health. I applaud you! I wouldn’t use cornstarch because that can be troublesome for a lot of people with “gut” issues. So, here’s what you do: for every egg in a recipe mix one tablespoon ground flaxseeds with three tablespoons of water really well, let it sit a few minutes and then add it to the recipe and it will act as a binder just like an egg! Let me know how it goes!

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  19. Katy Wood says:

    Would love to try these, but am diabetic-need to know the Carb content. Please let me know.


    • Shane says:

      Hey Katy! I don’t do nutritional breakdowns of my recipes because I want everyone to focus more on just eating real, whole foods in balance. So, I would recommend you reduce the honey to a few tablespoons or remove it entirely and just mash the strawberries with the salt from the recipe and let them set for a bit and they will get good and juicy because salt draws moisture out of everything! You could even add an extra egg to boost the protein. Then you could also type the recipe into whatever carb counter you use for other foods and that will give you the information you seek. Let me know how it goes!

  20. Lynda Morris says:

    Hi. I copied this recipe but I used coconut flour and coconut oi and my mixture is not a batter its more like ia cheescake base so i added some coconut/almond milk. Not sure why its not looking like a batter. Please help

    • Shane says:

      Hey Lynda…so sorry that happened to you! Coconut flour is so very fibrous and absorbs every bit of liquid that you add to a recipe. So…when you replace the exact amount of almond flour with coconut flour you pretty much end up with concrete! :-) I haven’t worked out a coconut flour strawberry muffin recipe yet but you could try my Savory Coconut Flour Muffin recipe here: And add a half cup of strawberries and remove the cheese and herbs and see how that goes! I hope this helps and please let me know how they turned out!

  21. meena says:

    i love them thank you so much!!!

  22. maria says:

    Hi! Your recipe looks soo good!
    I’m trying to learn how to eat better quality nutritious food without the calorie counting and not following the super foods trends. I was wondering if I could use frozen berries instead if so who would you use it in tje recipe?

    Thank you very much.

    • Shane says:

      Thank you Maria! Yes, you can use frozen berries…just drain off some of the liquid/water after they thaw…otherwise the batter will be too watery. Does that make sense?

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