Strawberry Muffins (Gluten Free and Dairy Free)

Deliciously moist strawberry muffins make for a great breakfast, brunch, or quick snack. Gluten-free, Dairy-free, Sugar-free, THM-S, Keto

Strawberry Muffins - Gluten-free, dairy-free, Trim Healthy Mama-S

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Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free




Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S


Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S


Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

Muffins are really easy to make and they’re one of my favorite things to bake. Easy and scrumptious!

These muffins have one cup of chopped strawberries and it makes for a very moist muffin if you prefer a drier muffin you can lower the amount of strawberries to 3/4 cup.

Trim Healthy Mamas these Strawberry Muffins are an S.


Strawberry Muffins

Strawberry Muffins Gluten-Free, Dairy-Free, Sugar-Free
  • Author: MamaShire
  • Category: Breakfast


  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup non-GMO erythritol
  • 1/2 teaspoon Now Better Stevia
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, fresh or frozen, chopped


  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, erythritol, stevia, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly. Gently add in the strawberries.
  3. Fill muffin cups ¾ full.
  4. Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.
Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S

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Good Girl Moonshine Roundup

  1. Lou

    This looks delicious. Thanks so much for posting. I will try this soon.

    • MamaShire (Author)

      Hi Lou! Thanks and you’re welcome! Let me know what you think of them. ❤️

  2. ali

    Could I use maple syrup for sweetener? If so, how much? Or how much of regular sugar?

    • MamaShire (Author)

      Hi Ali,
      You could certainly use maple syrup or sugar. The maple sugar might change the texture with the added moisture. You could try substitute with an even amount of your preferred sweetener and see how it works. I follow Trim Healthy Mama and I don’t use either of those sweeteners in my baking so I can’t answer you exactly.

    • Sarah

      If you use maple syrup, you may want to add a bit more coconut flour, perhaps a tablespoon at a time until it’s like you want. Can’t guarantee this is the answer though. Good luck!

  3. Farrah

    Can you use THM baking blend instead of almond flour?

    • MamaShire (Author)

      Hi Farrah, I did try it with the THM baking blend. I substituted 2 cups of the baking blend in place of the almond flour and coconut flour and I used 5 eggs instead of 6. It did work, but I think the overall texture and taste was better with the almond and coconut flour.

  4. Donna Almanza

    Can I use cranberries in place of the strawberries. I am new to this so I thought I’d ask, Thank you.

    • MamaShire (Author)

      Hi Donna, I think cranberries would work really well in this recipe. It might not be quite as moist since the strawberries are a wetter berry. It sounds good though, I think I’ll try making some too.

  5. Lou

    Hello again. I made these last week on my day off. Guess what?
    I LOVED them. I made them as mini-muffins and they were absolutely delightful. Thank you thank you thank you.

    • MamaShire (Author)

      I’m so glad that you LOVED them! Mini-muffins make things more fun!

  6. DeLene Gilbert

    I made these and they’re good. That much Super Sweet leaves a slight after taste but they’re moist & a great breakfast!

  7. Brittany

    I am just familiarizing myself with THM and dipping my toes into a few recipes this week. These were delicious! Thank you for sharing the recipe. I am wondering – does the coconut oil not bump this into an E meal? Still trying to figure all of this out. Thanks!

    • MamaShire (Author)

      Hi Brittany! Coconut oil would be in the S category. One teaspoon or less per serving would make it an FP is there were no other fats included.


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