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5 from 1 vote
Gluten Free Honey Strawberry Streusel Muffins are an easy and satisfying spring brunch recipe. These healthy muffins are made with oat and almond flours, naturally sweetened with honey, and bursting with fresh strawberries! #glutenfree #strawberries #muffins #spring #brunch #breakfast #healthymuffins #dairyfree
Gluten Free Honey Strawberry Streusel Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These easy and healthy muffins are bursting with fresh strawberries and naturally sweetened with honey!  An irresistible breakfast or brunch!

Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour, brunch, dairy free, gluten free, honey, muffins, oat flour, refined sugar free, strawberries
Servings: 15 muffins
Calories: 225 kcal
Author: Kasey
Ingredients
  • 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
For the Streusel Topping:
  • 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
Instructions
  1. Preheat the oven to 350 F and line a 12-cup muffin tin with liners. 

  2. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.

  3. 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.  

  4. Pour the dry ingredients into the wet ingredients and fold gently to combine.  Do not over-mix.  Lastly, fold in the diced strawberries. 

  5. To make the streusel, add the almond flour, coconut sugar, softened butter, and vanilla to a bowl.  Mash/stir using a fork.

  6. 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.

  7. 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!

Recipe Notes

Nutrition information per serving:
Calories: 225          Protein: 5g          Carbs: 23g            Fat: 14g