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There is nothing that beats fresh, local berry season. I spotted some fresh organic strawberries this weekend while shopping, and knew they had to make their way to my kitchen. When developing this muffin recipe I had strawberry shortcakes in my mind. So I played around with this muffin combo and I think it is a good alternative to strawberry shortcakes. These strawberry muffins are made grain free, gluten free, dairy free, paleo, and with 0 added sugar.

The reason why I decided to keep these sugar free is because I have been attempting to tame my sugar dragon. I don’t believe in deprivation but I do believe that all things should be consumed in moderation and this includes my weakness, SUGAR.

Therefore, these strawberry muffins are less on the sweet side, but enough to satisfy my sweet cravings. They are sweetened by using a banana, cinnamon, and coconut shreds, but you have the option to add maple sugar, maple syrup, stevia, or coconut sugar for added sweetness.

Here is what you will need for the muffins:

  1. Coconut milk
  2. Coconut oil
  3. Ripe banana
  4. Pasture raised eggs
  5. Coconut flour
  6. Almond flour
  7. Walnuts (substitute any nut or seeds you prefer)
  8. Baking soda
  9. Baking powder
  10. Chia seeds (optional)
  11. Cinnamon
  12. Coconut shreds
  13. Strawberries
  14. Optional add in for sweetness: 1/2 cup maple sugar, coconut sugar, or maple syrup

How to prepare the strawberry muffins:

  • Add all ingredients except for the diced strawberries to a blender
  • Blend until all ingredients are mixed
  • Fold in some of the chopped strawberries
  • Add to lined muffin tins
  • Add 1/4 cup of batter to muffin tins
  • Top with sliced strawberries
  • Bake 350 for 25-30 minutes or until toothpick comes out clean (I used my convection oven so baking time may vary)
  • Let cool for 5 minutes and enjoy
  • I store mine in an airtight container in the refrigerator

These make for the perfect breakfast on the go, you can either reheat in the morning before heading out the door, or eat cold. They also freeze well, so double the batch, store in freezer for a busy week you don’t feel like meal prepping.

Here are other muffin recipes you may enjoy as well:

Blueberry Banana Muffins

Carrot cake muffins

Double Chocolate Muffins

Chocolate sweet potato muffins with a date caramel swirl


Strawberry Banana Coconut Muffins

Makes 12


  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 1 ripe banana
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • 1/3 cup walnuts
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup chia seeds
  • 1 tsp cinnamon
  • 1 cup coconut shreds
  • 2 cups diced strawberries


  • Mix wet ingredients
  • Add dry ingredients to wet and mix
  • Fold in strawberries and walnuts
  • Fill lined muffin tins with 1/4 cup of batter
  • Top with strawberry slices
  • Bake 350 for 25-30 minutes


Paleo, Grain free, Gluten free, refined sugar free, Dairy free