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Paleo Healthy Strawberry Muffins

Sandi Gaertner
Moist, light and fluffy paleo strawberry muffins.
5 from 21 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 168 kcal

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Ingredients
  

  • ¼ cup arrowroot starch
  • ½ cup tigernut flour
  • cup cassava flour
  • ¾ cup coconut sugar
  • 1 tablespoon chia seeds
  • 3 tablespoons flaxmeal
  • 1 teaspoon baking powder
  • dash salt
  • 2 bananas smashed
  • 2 large eggs
  • ¼ cup coconut oil melted
  • ½ cup non-dairy milk
  • ½ cup strawberries chopped

Instructions
 

  • 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.

Notes

If you hate muffins when they stick to the liner paper...try using parchment paper liners for the muffin tin. It works really well!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 32mgSodium: 72mgFiber: 3gSugar: 16g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.