Go Back
+ servings
Roasted Strawberry Muffins - a Paleo, gluten-free, dairy-free, and nut-free snack recipe

Roasted Strawberry Muffins (nut-free)

Author: Michele Spring
Servings: 9 muffins
Paleo muffins made with roasted strawberries and coconut flour - a nut-free, gluten-free snack recipe that is perfect for those summer fruits!
4 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins


For the Roasted Strawberries

  • 1 lb Strawberries (hulled and halved)
  • 1 tbs Red Wine Vinegar
  • 1 tbs Honey
  • 1/2 tsp Salt
  • 1.5 tsp Coconut Oil (melted)

For the Muffins

  • 1/2 cup Coconut Flour (sifted)
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 4 Eggs
  • 1/4 cup Honey
  • 1.5 tsp Vanilla Extract
  • 1/3 cup Coconut Oil (melted)


For the roasted strawberries

  • Preheat the oven to 350 F. Line a sheet pan with parchment paper.
  • Combine strawberries, red wine vinegar, honey, salt, and oil in a medium bowl. Toss until the strawberries are coated evenly.
  • Spread strawberries evenly onto the sheet pan. Bake for 40 min.
  • Let the strawberries cool a bit, then remove them from the pan and place in a small bowl. Reserve the juices from the pan in another small bowl.

For the muffins.

  • Preheat the oven to 350 F (if it isn't already on from roasting the strawberries).
  • Line 9 cups of a 12-cup muffin tin with cupcake/muffin liners.
  • Combine the coconut flour, baking soda, and salt in a large bowl.
  • Combine the eggs, honey, vanilla extract, oil in a small bowl.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Gently fold the strawberries (including any juices from the pan) into the batter.
  • Fill the muffin tin liners 3/4 of the way full with batter.
  • Bake for 22 min or until a toothpick inserted in the center of the muffin comes out clean.


This recipe doubles very easily. I like to make 18 muffins and freeze a bunch for later.
Course: Snack
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !