Home » BLOG » Grain Free Strawberry Muffins (gluten free, dairy free, GAPS-legal)

Grain Free Strawberry Muffins (gluten free, dairy free, GAPS-legal)

I continue to experiment with grain free baking.  This morning I tried a new muffin recipe from Organic and Thrifty.  The original recipe is for blueberry muffins.  I made strawberry since Rebecca has been requesting some.  I also made a few other modifications to the recipe.  I used mostly my home-ground crispy almond/pecan flour.  It’s much coarser than the almond flour I buy in the store since I use a food processor to grind it (don’t have a coffee grinder).  And I omitted the baking powder to make it GAPS legal.  To do so I separated the egg yolks and whilte.  I beat the whites until stiff and folded them into the batter.  Seemed to work quite well.  I also didn’t make a full recipe, so I scaled things down a bit.  Overall these were really good!  They didn’t hold together as well as some muffins, but I think that’s because of the strawberries.  They made them very  moist.  A different fruit or maybe even just baking them a few more minutes would change that.  The last few muffins hardly had any berries in them, and they held together nicely.  The coarse nut flour worked fine.  There were just a few nut chunks in the batter.  Yum!  I will for sure make these again and experiment with different flavors.  And of course they are better with lots of butter on top 🙂  I’ll post the recipe as I made it.

Grain Free Strawberry Muffins

1 1/2 cups of almond meal, almond flour, or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder or food processor.  I used almond pecan flour.)
2 large eggs, separated
1/4 cup of honey
1/4 tsp. of sea salt
1 Tbsp. of vanilla extract
1 cup strawberries (or any other berry/fruit/dried fruit)

Preheat oven to 300 degrees.  Prepare muffin tins with liners or grease with oil or butter.

In a small bowl beat egg whites until stiff peaks form.  Set aside.  In separate bowl mix all other ingredients (except berries/fruit) until smooth.  Fold in egg whites.  Fold in berries/fruit.  Fill muffin cups.
Bake for 35-45 minutes.  Makes 9 muffins.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.


  1. Sara says:

    These look great! Beating the whites and folding them in is a primal and paleo trick, as well. I did that to make pancakes last week (or maybe the week before?) and it worked great!

Leave a Reply

Your email address will not be published. Required fields are marked *