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Paleo Strawberry Muffins

Grain-free, dairy-free paleo strawberry muffins made with almond flour. These coconut sugar-sweetened gluten-free muffins are moist, fluffy, and you’d never know they’re paleo!

Paleo Strawberry Muffins - grain-free, dairy-free strawberry muffins made with almond flour - a healthy take on muffins

Hey momma!

Happy Mother’s Day!

Every year, I look forward to writing you these letters. Truthfully, after my bold confessions in my Gluten-Free Banana Walnut Muffins, Chocolate Beet Muffins, and Paleo Blueberry Muffins posts from years past, I wasn’t quite sure what sort of big confession to lay on you this year. You see, I’ve been feeling verbally constipated lately, but when I sat down to write this post, not many words came to the forefront of my mind, except this one: tradition.

Specifically, how traditions can make tumultuous times feel far more stable. Like little event rocks for our souls, grounding us, bringing us fully present, reminding us what’s important. That’s what traditions do…they give us something to look forward to, connect us to the humans that mean the most, forge strength even when we’re at our weakest.

These letters to you on Mother’s Day have become a comforting tradition for me. Just like the traditions you created for our family that brought us all together time and again. Over the years, I’ve come to appreciate the value of traditions more and more. I admit, when I was younger I took them for granted, but in my ripe age of 31, I find them to be increasingly important.

Paleo Strawberry Muffins made with almond flour and coconut sugar. A healthy grain-free, dairy free muffin recipe

As one of your personal mantras go, it’s the small things in life that really matter. Like the tradition of getting together on Mother’s Day for a BBQ. Like making dinner together, baking cookies together, weekend pancakes, going for walks, talking lots of shit, and summer picnics. 

You’re a champ at the little things like prioritizing traditions. I haven’t yet told you this, but the fact you text me when you’re planning to make one of my recipes, or send a photo after you’ve made one means the world to me. It’s the little things that matter.

Like making me laugh at myself and always managing to remind me during my tough times things could always be worse. Like taking the time to give me some perspective, an ear for listening, or just your presence. Like allowing me to be a broken record for the thousandth the thousandth time  the thousandth time the thousandth the thousandth the thousandth time time. Time.

You’ve always been my superhero and always will be. 

Mom, deez muffs…

I think you’ll like them!

Paleo Strawberry Muffins made with almond flour and coconut sugar. These healthy muffins are grain-free, dairy free, and refined sugar-free

They have a bit of citrusy zest, are studded with fresh strawberries, are the perfect companion to melted butter, and you’d never know they were gluten-free, much less grain-free. They’re light and airy, yet moist…they are basically a perfect example of what a Mother’s Day muffin should be. I think you’ll appreciate the orange zest the most.

Let’s keep our traditions alive (including this one right heeyah) and continue making new traditions.


See you soon at the family Q.

With all my love,


Paleo Strawberry Muffins - grain-free, dairy-free strawberry muffins made with almond flour - a healthy take on muffins

Paleo Strawberry Muffins

Yield: 9 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Grain-Free Strawberry Muffins are a fresh, delicious breakfast or snack.



  1. Preheat the oven to 350 degrees F. Lightly oil or spray a muffin tray (note: you can also use muffin cup papers)
  2. Add all ingredients except the strawberries to a blender and blend until smooth. Fold in the strawberries until well combined (you can also beat the ingredients together in a bowl with a hand mixer). Pour muffin batter into the prepared muffin tray, filling the holes 3/4 of the way up. Bake in the preheated oven for 20 to 25 minutes, until tops are golden-brown. Turn off the oven and allow muffins to sit in the warm oven 5 minutes.
  3. Remove from the oven and allow muffins to cool at least 30 minutes (if you don't allow muffins to cool all the way, they will stick to the pan or muffin cups).
Nutrition Information
Yield 9 Serving Size 1 of 9
Amount Per Serving Calories 198Total Fat 11gUnsaturated Fat 0gCarbohydrates 19gSugar 8gProtein 8g

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Tina W.

Saturday 19th of May 2018

These are in the oven right now and they smell delicious. However, they were not pouring consistency in the blender.


Sunday 20th of May 2018

Hi Tina, I hope your muffins turned out well! I find my grain-free batters tend to be pretty thick, but ultimately they work out to be perfectly moist and textured :D Hope you enjoy!


Tuesday 15th of May 2018

I don't have tapioca flour... is there anything else I can use to substitute?


Tuesday 15th of May 2018

Hi Deb, you can use arrowroot flour or rice flour, or more almond flour. If you use rice flour or almond flour to replace it, the muffins will not hold together as well as if you use arrowroot, but they will still be mighty tasty xo


Monday 14th of May 2018

It's not Mother's Day here in the UK but I made them anyway! Really delicious thankyou - will definitely make them again.


Monday 14th of May 2018

I've been baking an almond loaf the past 2 weeks and am in love with it...I'm enjoying this gluten-free baking thing lately! These muffins are next on my list -- love the spring and summer flair!

Brittany Audra @ Audra's Appetite

Sunday 13th of May 2018

I love muffins with almond flour!! Excited to try this strawberry version :)


Monday 14th of May 2018

Hope you love them, Brittany!

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