These healthy muffins are fluffy and moist while also being very nutritious and dairy free. They can be made without flour or gluten and can be paleo friendly.
These are kinda giving me Valentine’s Day vibes but that doesn’t mean they aren’t enjoyable all year round😝
I’m not always a fan of fruits in baked goods, but strawberries and chocolate just make such a perfect match in any scenario (mostly chocolate covered strawberries hehe).
These muffins are made with almond flour so they’re gluten free and paleo friendly, plus they have no dairy! The almond flour plus a few other ingredients make these muffins pretty nutritious as well 🙂
I had to make these muffins multiple times to get the recipe right, and now I’m very excited to share how to get your muffins both moist and fluffy while still packing in plenty of fiber and protein.
If you don’t have time to make these now, be sure to click here to save the recipe on Pinterest!📌 That way, you can always come back to it 🙂
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Gluten Free & Grain Free
These muffins are made from almond flour...mainly. I did include some regular flour in here too.
Before you come at me, know that yes, you can use only almond flour if you want. I have tried it and it’s pretty good as well.
Using almond flour alone will result in a very noticeable almond flour taste and texture. I’m honestly fine with that, but I wanted to create a recipe that tastes more like a regular dessert.
I ended up replacing 1 cup of almond flour with all purpose flour (you can also use white whole wheat flour). You can also replace more if you want.
Doing this improves the texture, and it also prevents them from becoming too heavy. But like I said, almond flour itself is good as well.
With that said, let’s talk about the benefits of using almond flour.
Almond flour is made of purely almonds that are ground up, so it isn’t really flour. It just acts like it! This is why it’s really important that your almond flour is finely ground and blanched (meaning the skin is removed).
Almond flour is high in protein, healthy fats, and fiber, which means that these muffins will actually fill you up and keep you satisfied unlike regular flour would.
Here are some of the other important ingredients for this recipe:
flaxseed meal: this is one of my favorite ingredients. It's ground up flax seeds, so the texture is fine and you won't notice it. This helps with the texture and also provides healthy fats, protein, and fiber.
unsweetened applesauce: this adds moisture and a bit of sweetness without making these too oily or sugary.
cane sugar: any sugar works, but cane sugar is my go-to. Just make sure it's granulated or else it will mess up the texture!
avocado oil: again, you can use any kind of neutral tasting oil (which is why I do not recommend extra virgin olive oil). This adds moisture and healthy fats.
oat milk: this thins out the batter and helps it become fluffy instead of dense. You can use any type of milk here as well.
strawberries & chocolate: these aren't required but significantly add to the flavor. You can adjust the amount (more chocolate is always good!) but be careful not to add too many strawberries or the texture will become too wet. You can also add in additional mix-ins such as nuts.
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰
More recipes you might love:
Healthy Almond Flour Strawberry Chocolate Muffins (paleo, dairy free & gluten free)
- 3 eggs large
- 1 ¾ cup fine blanched almond flour can sub ¾ c for ap flour
- 1 cup all purpose or white whole wheat flour or more almond flour
- ¼ cup flaxseed meal
- ¼ cup unsweetened applesauce
- 7 tablespoons cane sugar
- 5 tablespoons avocado oil or other oil
- 6 tablespoons oat milk or any milk
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup chopped strawberries
- ½ + cup chocolate chips or as much as you want 😉
- Preheat oven to 350 degrees Fahrenheit and prepare silicone or parchment muffin liners. Set aside. I don't recommend using a muffin tin with oil because this tends to make them rise unevenly, but it will still work.
- In a medium/large bowl, beat eggs until frothy. Then mix in the almond flour, flaxseed meal, applesauce, sugar, oil, milk, salt, and vanilla. Once fully combined, fold in the wheat flour, baking powder, baking soda, strawberries, and chocolate chips.
- Pour the batter into the liners and bake for 15-20 minutes. Enjoy! 🙂