Mini Strawberry Muffins

Craving a sweet little treat? These mini strawberry muffins make the perfect healthy grab and go snack for the whole family. Not only are they free of refined sugar, they are also simple to make and bursting with flavour and nutrients! {Gluten-free, dairy-free, & paleo}

Strawberry muffins are something that I’ve been wanting to experiment with for a while. After all, who doesn’t want to take a bite into a muffin packed full of juicy strawberries?!

I decided to make them into mini muffins since they’re perfectly portioned and great for taking on the go! Plus, they’re the perfect size for kids (our toddler LOVES these muffins)! They’re basically the cutest little bites EVER.

These muffins only take about 15 minutes to prepare and make enough so that you’ll have snacks on hand for days (or weeks), depending on your level of self control ;)

Are these strawberry muffins healthy?

Yes, these muffins are loaded with nutrient-packed ingredients that you can feel good about eating!

Let’s take a look at some of the key ingredients in this recipe:

Almond & coconut flour: contain healthy fats and fibre which have heart health benefits, can help you maintain a more steady blood sugar level and make you feel full for longer than your typical refined flour.

Strawberries: are packed with vitamin C, fibre and potassium and provide a natural sweetness and burst of flavour to the muffins.

Maple syrup: these muffins are free from refined sugar and are lightly sweetened with maple syrup.

How to make Mini Strawberry Muffins

Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin tin.

In a large bowl, mix together the dry ingredients, making sure that you break up any lumps.

In a separate bowl, mix together the wet ingredients until well combined.

Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the diced strawberries into the mixture, ensuring that the strawberries are evenly distributed throughout the mixture.

Evenly divide the muffin mixture amongst 24 cups in a mini muffin tin.

Make sure that the strawberries are divided across the muffin cups so that each cup has roughly equal amounts.

Place in the oven and bake for 12-15 minutes or until an inserted toothpick comes out clean.

Allow muffins to cool in the pan for at least 15 minutes before removing from the muffin tin.

What do these muffins taste like?

These muffins have a denser texture than your typical muffin and a nutty flavour due to the almond, coconut flour and almond extract.

You can also taste a sweet burst of juicy strawberries in every bite, which also makes them really moist. So delicious!

On a side note, don’t be surprised if these muffins don’t rise like typical muffins since almond and coconut flour don’t result in muffins rising in the same manner they would if using regular flour.

Can I use frozen strawberries?

I wouldn’t recommend using frozen strawberries as they contain too much moisture and may lead to soggy muffins.

Instead, stick to fresh, finely diced strawberries for best results.

Storage Guidelines

You can store these muffins in the fridge for up to five days in an air-tight container. Beyond that, I would recommend storing them in the freezer. Which brings me to my next point…

Are these muffins freezer-friendly?

Yes! I love having a batch of these mini muffins in the freezer for a quick grab and go snack! The recipe makes 24 mini muffins, so it’s enough for the whole family to snack on throughout the week!

To freeze: Allow muffins to fully cool. Place the muffins in a freezer-friendly container. If you are stacking the muffins in the container, you may wish to put a piece of parchment paper in between to prevent them from sticking together.

How to defrost: Due to their small size, these muffins defrost fairly quickly. Simply place as many muffins as you plan to eat in the fridge or at room temperature for a few hours or overnight. You can also pop them in the microwave for 15-30 seconds to warm them up.

Recipe Tips

• Chop strawberries into small pieces. If the chunks of strawberries are too large, they will overwhelm the muffin and make them soggy. The pieces that put in my muffins were about a 1/4 inch in size.
• Evenly distribute the strawberry pieces amongst all of the muffin cups. If too many strawberries end up in one muffin cup, it may result in a soggy muffin. You want to make sure that each muffin has roughly the same amount of the chopped strawberries.
• Use fresh strawberries. Frozen strawberries contain too much moisture and will most likely make the muffins too wet and potentially soggy. Fresh strawberries also tend to lend a better flavour to the muffins.
• Grease the muffin tin well to prevent the muffins from sticking to the pan. We used non-stick cooking spray, but can use your preferred method to grease the pan.
• Allow muffins to cool in muffin tin for at least 15 minutes before removing from pan. They tend to firm up more during this time.

More healthy muffin recipes:

• Mini Chocolate Chip Muffins
• Mini Sweet Potato Muffins
• Gluten-free Peach Vanilla Muffins
• Carrot Zucchini Muffins
• Flourless Carrot Cake Muffins
• Mini Blueberry Banana Muffins
• Healthy Apple Muffins
• Almond Butter Muffins

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