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
  • 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!