Fluffy Strawberry Muffins made with nourishing almond flour, flax, extra virgin olive oil, maple syrup, and bursting with fresh strawberry flavor! The soft, cake-like texture paired with the easy jam glaze makes these next level delish. Lower in sugar than most, they also pack a protein punch and are naturally gluten and dairy free. My toddler gobbles these up for breakfast. Serve with a pinch of flaky salt!
After you all fell so hard for my healthy blueberry muffins with almond flour, I knew I had to make a fresh strawberry version to celebrate the fact that spring is very much in the air.
I adore these muffins because first of all, just look at them. They’re so purty! Good looks aside, the flavor is also beyond. Even my husband sings their praises!
The just sweet enough, cake-like crumb with a kiss of almond extract plus the layered strawberry flavor from fresh fruit inside and strawberry jam outside is perfection.
If you find yourself with a bounty of strawbs, my healthy strawberry oatmeal bars are a another must bake!
What I learned during recipe testing
- Avoiding soggy muffs: It took a bit of trial and error to find the perfect amount of strawberries so they wouldn’t be too wet. I discovered that the desired texture depends on 1) tossing the ripe–but not overripe–strawberries in flour, 2) not using more than a cup of strawberries, and 3) reserving a portion for topping. You definitely don’t want to use frozen strawberries here; they’re way too wet.
- Don’t over-mix the strawberries: My first batch turned out wetter than I’d like because I over-mixed the batter causing strawberries to release their juices. The solution? Gently fold them in without crushing them. Most recipes don’t mention this key factor but in my opinion, it’s pretty darn important!
- Flax and and eggs keep them from falling apart: Sans gluten, almond flour muffins can be pretty delicate. The flax really sets these apart to help hold them together (and the fiber boost isn’t so shabby, either). For this reason, I don’t recommend a vegan egg sub here.
- Liners are your friend: When I baked these without liners, they were a pain to get out. Don’t skip the liners and spray them, too!
Let’s make them!
Storage
Since these have fresh fruit, I recommend storing them in the fridge. Or keep them on the counter for a day and store in the fridge after that!
Store the glaze separately in the fridge and glaze just before serving so they’re not too wet.
I hope you’re as obsessed with this fun recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Healthy Strawberry Muffins with Almond Flour
-
Prep Time:
10 minutes -
Cook Time:
22 minutes -
Total Time:
32 minutes -
Yield:
10 muffins 1x -
Category:
Muffins -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Fluffy Strawberry Muffins made with nourishing almond flour, flax, extra virgin olive oil, maple syrup, and bursting with fresh strawberry flavor! The soft, cake-like texture paired with the easy jam glaze makes these next level delish. Lower in sugar than most, they also pack a protein punch and are naturally gluten and dairy free. My toddler gobbles these up for breakfast. Serve with a pinch of flaky salt!
Ingredients
Units
Scale
For the strawberry lemon glaze:
Instructions
- Preheat oven to 350F. Place 10 paper liners in a muffin tin and spray liners well with cooking spray.
- In a medium mixing bowl, whisk together almond flour, flax baking soda, and salt.
- Add maple syrup, eggs, vanilla and almond extract, and olive oil. Whisk or use a rubber spatula to mix again until smooth. The batter will be very thick; that’s normal!
- Pat rinsed strawberries dry with a paper towel. Chop into ¼ inch pieces then place in a small bowl. Toss with 1 tbsp almond flour.
- Gently fold ¾ of the strawberries into the batter with a rubber spatula, being careful not to smush the strawberries and release their juices. Use ¼ measuring cup to spoon batter into muffin tin to make 10 muffins. Scatter reserved strawberries on top of muffins.
- Bake for 20-22 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.
- While they bake, place powdered sugar, jam, and lemon juice in a small bowl. Whisk until smooth. Drizzle glaze on cooled muffins (I do one at a time versus glazing all of them at once) and devour. I like a pinch of flaky salt, too. Store cooled muffins in the fridge as they’re more moist.
Notes
Store muffins on the counter for 1 day then transfer to the fridge since they are very moist. I store the glaze separately in a small container in the fridge.
You can sub milk for lemon juice for a creamy strawberry glaze.
Nutrition info below does not include glaze. Nutrition info for 1 muffin with glaze: Calories: 240, Fat: 9.1g, Saturated fat: 0.8g, Cholesterol: 37.2mg, Sodium: 201.2mg, Total carb: 18.5g, Fiber: 1.9g, Sugar: 12.8g, Protein: 5.2g
