Are you looking for a light and fluffy paleo strawberry muffin recipe? I have finally worked out a flour combination to make the best healthy strawberry muffins!
Grab some cassava flour and tigernut flour, you won't believe how easy this muffin recipe is to make! If you love muffins as much as we do, you will want to try all of our gluten free muffin recipes.
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I have been experimenting quite a bit with alternative flours lately. Have you tried cassava or tigernut flours yet?
We are trying to go more grain-free, refined sugar-free, and I am sure you can imagine the chemistry experiments needed to make sure all ingredients work properly together. Nothing like combining fun new flours to make you realize how hard gluten free and paleo baking can be!
Luckily for all of us, this easy paleo strawberry muffin recipe tastes AMAZING. It took about three tries to get it right. If you prefer a vegetable hidden in muffins, these gluten free zucchini muffins are also incredible!
Cassava flour vs tapioca starch
Cassava flour is made from the yucca root vegetable. Cassava is different from tapioca flour as cassava is made with the vegetable and not the roots. Tapioca starch is actually extracted from the cassava roots.
Both are very high in starch and have very little nutritional value. What I love about these both is that they help make your gluten free baking light and fluffy!
What is tigernut flour?
Tigernut flour is much more nutritious than cassava flour, which is why I decided to mix the two for this recipe. Almond flour can be a bit inflammatory, even if you are not sensitive to nuts, so I wanted to create a recipe without almond flour.
If you are looking for more paleo recipes, try some of these recipes out:
- Hidden veggies and delicious muffins combine in this Paleo Breakfast Muffins recipe.
- Pears are juicy heroes in this easy Paleo Pear Muffins recipe
- If donuts are your thing...these Paleo Apple Cinnamon Donuts are going to be hard to resist!
Substitutions and variations:
Feel free to change things up in this recipe! Here are a few ideas:
- Add nuts. This is a sure way to add some crunch and protein.
- Switch up the fruit. Try blueberries, blackberries, or raspberries.
- Use blond coconut sugar instead of brown for a lighter color.
- Check out some of my kids' favorite gluten free muffins.
First, add the dry ingredients to a bowl. Whisk to blend. In another bowl, add the wet ingredients. Pour the wet ingredients into the dry ingredients, add the strawberries, and mix lightly.
Muffin making tip:
Don't overmix your muffin batter. Mixing too much will prevent your muffins from being light and fluffy!
Use paper liners (I love the parchment paper ones!) and drop one into each cup section in your muffin tin. Fill 3/4 to the top with the muffin batter. Bake at 350 degrees for 25-30 minutes.
How do I know when the muffins are done baking?
To test to see if your muffins are done baking, insert a toothpick into the center of a muffin. If the toothpick comes back clean, your muffins are done baking. If there is batter or crumbs on the toothpick, your muffins need to bake a little longer.
Remove the muffins from the oven. Take out each muffin and put it onto a cooling rack to cool. Let these healthy muffins cool and enjoy!
- A muffin tin.
- These parchment paper muffin tin liners are amazing because the muffins don't stick to the paper.
- 1/4 cup arrowroot starch
- 1/2 cup tigernut flour
- 1/3 cup cassava flour
- 3/4 cup coconut sugar
- 1 tablespoon chia seeds
- 3 tablespoons flaxmeal
- 1 teaspoon baking powder
- dash salt
- 2 bananas , smashed
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup non-dairy milk
- 1/2 cup strawberries, chopped
- Preheat the oven to 350 degrees.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a medium bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and add the strawberries.
- Mix gently. Don't overmix the batter.
- Line a muffin tin with paper muffin liners.
- Fill each muffin liner 3/4 to the top with muffin batter.
- Bake for 25-30 minutes until done.
- Cool on a cooling rack.
If you hate muffins when they stick to the liner paper...try using parchment paper liners for the muffin tin. It works really well!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 72mgCarbohydrates: 25gFiber: 3gSugar: 16gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.