Easy Gluten-Free Dairy-Free Strawberry Muffins (Keto-Friendly!)

These Easy Gluten-Free Dairy-Free Strawberry Muffins are soft, fruity, and so easy to make! They come together in one bowl with almond flour, fresh strawberries, and just 5 minutes of prep. Use honey for the classic version or Sukrin Gold if you want a lower-sugar, keto-style option.

* This post was originally published on April 3, 2017, but has been updated with recipe tips & tricks for success.

If you are looking for an easy breakfast or afternoon snack, these Gluten-Free Dairy-Free Strawberry Muffins are such a good one to have on hand! They are made with almond flour and fresh, juicy strawberries, so every bite is soft, moist, and full of berry flavor.

The best part? This recipe takes just 5 minutes of prep time. Use Sukrin Gold instead of honey when you want the lower-sugar, keto-style version.

Why You’ll Love This Recipe

• Gluten-Free & Dairy-Free: Made with almond flour and almond milk, so there is no wheat flour or dairy in the recipe as written.
• Quick & Easy: Just one bowl, 5 minutes of prep, and 15 minutes in the oven.
• Perfect for Meal Prep: Bake a batch on Sunday and enjoy grab-and-go breakfasts all week long.
• Easily Customizable: Use Sukrin Gold instead of honey for the lower-sugar version.

Simple Ingredients for Healthy Strawberry Muffins

You only need a handful of pantry staples to whip up these easy strawberry almond flour muffins. Just keep in mind that they do contain eggs and almonds, so if you are baking for someone with food allergies, always double-check the labels on your packaged ingredients.

• Almond Flour: Blanched, finely ground almond flour provides a soft, cake-like texture while keeping these muffins naturally gluten-free and low-carb.
• Eggs: 3 large eggs provide structure and moisture.
• Sweetener of Choice: Use honey for a traditional, naturally sweetened muffin, or Sukrin Gold (brown sugar alternative) for a keto version.
• Unsweetened Almond Milk: Keeps the muffins dairy-free and perfectly moist.
• Lemon Juice: A splash of fresh lemon juice activates the baking soda and brightens the strawberry flavor.
• Baking Soda: The rising agent that makes these muffins nice and fluffy.
• Fresh Strawberries: Finely chopped to ensure juicy berry goodness in every single bite.

How to Make Gluten-Free Dairy-Free Strawberry Muffins

Equipment Needed:

• Muffin tin
• Cupcake liners
• Large mixing bowl

Step-by-Step Instructions:

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and line a standard muffin tin with 8 cupcake wrappers.
2. Mix the Batter: In a large bowl, combine the almond flour, eggs, sweetener (honey or Sukrin Gold), almond milk, lemon juice, and baking soda. Stir until the ingredients are just combined—do not overmix!
3. Fold in the Fruit: Gently fold in the chopped fresh strawberries using a spatula.
4. Fill the Liners: Divide the batter evenly among the 8 muffin cups, filling each wrapper about 3/4 of the way full.
5. Bake to Perfection: Bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool slightly before serving.

Expert Tips & Variations

Storage: Store leftover muffins in an airtight container on the counter for up to 3 days, or keep them in the refrigerator for up to a week. They also freeze beautifully for up to 3 months!

Make it Keto: For the lower-sugar version, use Sukrin Gold instead of honey. That keeps the recipe closer to the keto-style strawberry muffin version I was going for, but be sure to calculate the carbs using the exact brands you use at home.

Can I use frozen strawberries? Yes! If using frozen berries, toss them in a teaspoon of almond flour before folding them into the batter to keep them from sinking to the bottom or bleeding too much juice into the muffins.