Honey Strawberry Streusel Muffins are a delicious and wholesome breakfast treat. Made with oat and almond flour, these muffins are bursting with fresh strawberries. Topped with a grain-free streusel crumb topping, these healthy muffins are sure to be your new favorite!
| gluten free + dairy free |
Move aside, blueberry muffins – fresh strawberries are where it’s at right now!
I’m a muffin-lover through and through. I’ll eat anything from classic blueberry to banana nut and double chocolate. But these fresh Strawberry Streusel Muffins may have just become my new favorite! I haven’t shared a good muffin recipe in quite a long time. I’ll spare you the eyesore of old muffin recipe photos – they’re truly something awful. Instead, enjoy these other breakfast & brunch faves:
- Savory Cornmeal Waffles with Chives & Cheddar
- Leek, Mushroom and Gruyere Strata with Bacon
- Vegan Dirty Chai Cinnamon Rolls with Maple Cream Cheese Icing
- Paleo Blueberry Coconut Granola
When I was a kid, my aunt would arrange a giant garage sale. My mom and all her sisters would contribute things they wanted sold and the whole family would host a weekend-long garage sale event at my aunt’s house. The entire town of Freeland hosts a massive garage sale during Walleye Weekend every year. The men go fishing; the women go shopping. Naturally.
As part of our garage sale, we also sold soda, water, bags of chips, and muffins to customers. Hey, you’d be hungry and thirsty, too, if you were out garage-sale-ing all afternoon. Mom always bought the Otis Spunkmeyer muffins from Sam’s Club to sell to our customers. You bet I asked for a muffin for breakfast, another muffin for a snack, and a muffin with my lunch. They were the size of my 10-year-old face and every bite was pure heaven.
Whatever muffins we didn’t sell, I ate. Gladly, willingly, licking my fingers after each bite. The double chocolate ones were my favorite, but blueberry was a close second. Banana nut was last because I didn’t like nuts as a kid. I might feel differently now.
That love for muffins didn’t change much. In college, between Biochemistry and World Religions, I’d walk down to Einstein Bagels and grab a giant blueberry muffin and a cup of hot chocolate while I studied or worked on papers. It was at least a twice weekly thing. Before I knew that white flour and sugar were probably not doing my body any favors.
Are you sick of my muffin stories yet?
While these Strawberry Streusel Muffins are not Otis Spunkmeyer or Einstein Bagels, they are DARN CLOSE to a bakery-style classic. But WAY healthier. Way.
Strawberry Streusel Muffins start with an oat flour and almond flour base. I love the nuttiness that almond flour gives, and oat flour is a perfect way to add fiber and nutrients while shying away from traditional plain flour. Plus, it keeps these muffins gluten free. By far, this is my favorite oat flour, but if you don’t have any or prefer to make your own, simply grind up rolled oats in your food processor until they form flour.
These muffins are naturally sweetened with honey, which compliments the fresh strawberries so, so well.
Fresh strawberries are just coming into season and they’re SO good right now! We bought a giant container of organic strawberries at Trader Joe’s and ate the entire thing in 3 days! Safe to say I can’t get enough.
Strawberries are known for their antioxidant properties. One cup boasts over 200% of your daily requirements for Vitamin C, helping you not only fend off illnesses, but preventing free radical damage that can lead to disease. Berries like these ones are also high in flavonoids, which help boost brain health and improve cognitive function.
Honey (especially raw honey) is a far better source of trace minerals and vitamins than white or brown sugar. Raw honey is another good source of antioxidants, and it even has antibacterial properties! The phytonutrients in raw honey have immune-boosting and anti-cancer properties.
So yeah, you gotta get on this muffin bandwagon.
This is the perfect recipe if you grow your own strawberries and aren’t sure what to do all of them!
Muffins & chia jam? I think so.
Oh, and let’s talk about this streusel topping, too!
It’s made from almond flour, coconut sugar, and grass-fed butter; if you’re dairy free, feel free to use any dairy-free butter substitute or even coconut oil. Mix it all up with a fork and sprinkle over top each muffin before baking. It’s so good, I may have eaten some before baking. Don’t tell me you’ve never done it!
These Strawberry Streusel Muffins are especially good straight outta the oven. Fresh and warm, with a little butter, chia seed jam, or almond butter… oh my. I’m drooling now.
They’re the perfect compliment to a hot cup of coffee.
If you do make these muffins, I want to see! (and eat them with you!)
Make sure to tag me on Instagram @well_fedsoul so I can see your lovely berry muffins, too!
If you liked this recipe, make sure to check out these other strawberry recipes:
- Strawberry Almond Flour Cake with Mascarpone Whipped Cream (Grain Free)
- Healthy Strawberry Crumble Bars
Pin these Gluten Free Honey Strawberry Streusel Muffins for later!
These easy and healthy muffins are bursting with fresh strawberries and naturally sweetened with honey! An irresistible breakfast or brunch!
- 1 1/2 c. oat flour
- 1 c. blanched almond flour, packed
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. raw honey
- 1/3 c. coconut oil, measured solid
- 2 large eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. fresh strawberries, diced
- 3/4 c. almond flour
- 1/4 c. coconut sugar
- 3 Tbsp. grass-fed butter (or dairy free butter or coconut oil), softened
- 1/2 tsp. vanilla extract
Preheat the oven to 350 F and line a 12-cup muffin tin with liners.
In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
In a separate larger bowl, add the raw honey and coconut oil. Microwave for 30 seconds or until coconut oil is melted and honey is runny. Cool for a minute. When cool, add the eggs and vanilla, whisking to combine.
Pour the dry ingredients into the wet ingredients and fold gently to combine. Do not over-mix. Lastly, fold in the diced strawberries.
To make the streusel, add the almond flour, coconut sugar, softened butter, and vanilla to a bowl. Mash/stir using a fork.
Divide the batter between the muffin tins., filling each 3/4 of the way full. You may end up with closer to 14-15 muffins and can either use a second muffin tin or wait until the first batch is done baking.
Top the muffins with streusel, and bake at 350 F for 28-32 minutes or until a toothpick inserted comes out clean. If the tops are browning too quickly, tent the pan with foil. Serve warm!
Nutrition information per serving:
Calories: 225 Protein: 5g Carbs: 23g Fat: 14g