Roasted Strawberry and Almond Flour Muffins

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These Gluten-Free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oatmeal, and almond flour.

Roasted Strawberry and Almond Flour Muffins

Roasted Strawberry and Almond Flour Muffins

These healthy almond flour muffins are delicious for breakfast or a snack. Roasting strawberries is a real game-changer. This makes them sweeter and dries them out so the muffins don’t get too moist. For more of my favorite strawberry recipes, try my Roasted Strawberry Banana Bread, Strawberry Scones, and Strawberry Crisp.

Strawberry and almond flour muffins

How to keep muffins moist and not dry?

I only use a little butter in these Strawberry Almond Flour Muffins, but the Greek yogurt keeps them from being dry. And even if I dry out the berries by roasting them, they still add some moisture. Also, you want to make sure you don’t overmix the batter. Stir just enough to incorporate the flour into the liquid

Strawberry Almond Flour Muffins Ingredients

  • Strawberries: Slice fresh strawberries.
  • Sugar: Mix part of the sugar with the berries, and the rest goes into the muffin batter.
  • Flour: Almond and oat flours increase protein and fiber content while keeping muffins gluten-free.
  • baking soda and baking powder let strawberry muffins rise to a fluffy texture.
  • Butter: Make sure your butter is at room temperature so it mixes easily with the sugar.
  • Eggs: Use three egg whites or two large eggs.
  • Vanilla extract for the flavor
  • Greek yogurt: You will need a cup of fat-free Greek yogurt.

How to make almond flour muffins

  • Roast the strawberries: Sprinkle two tablespoons of sugar over the strawberries. Place the berries on a parchment-lined baking sheet in a single layer and roast for 25 minutes at 375°F until the strawberries release their liquid and caramelize.
  • Dry ingredients: Whisk together oat and almond flours, baking soda and baking powder.
  • Wet ingredients: In a large bowl, cream the butter and sugar for about two minutes with a hand mixer. Beat the egg whites and vanilla in a small bowl and pour into the butter/sugar mixture. Stir in the yogurt.
  • Mix the flour mixture with wet ingredients until blended. Stir in the strawberries with a spatula and pour into a lined muffin pan.
  • Bake the almond flour muffins at 375°F for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

Do you need to refrigerate almond flour muffins?

You can store these Strawberry Almond Flour Muffins at room temperature for up to three days. Let them cool before placing them in an airtight container. You can refrigerate or freeze them for up to three months. To reheat, microwave straight from frozen until piping hot, or thaw
in the fridge before microwave.


  • Blueberry Muffins: Replace strawberries with blueberries or another type of berry.
  • Frozen berries: You can use frozen strawberries if they are not fresh in season.
  • Spices: Add a little cinnamon.
  • Strawberry bread: Pour the batter into a loaf pan and bake at 350°F for about 50 minutes until a toothpick comes out clean.
strawberry muffins

More Muffin Recipes You’ll Love

Preparation: 30 minutes

Cook: 20 minutes

Total: 50 minutes

Yield: 12 portions

Portion: 1 muffin

Roast the strawberries:

  • Mix the strawberries with 2 tablespoons of sugar.

  • Place on a parchment-lined baking sheet in a single layer and roast for 25 minutes, until the strawberries release their liquid and caramelize.

Prepare the muffins:

  • Meanwhile, line a muffin pan with 12 nonstick muffin cups and spray with oil.

  • Combine almond flour, oatmeal, baking powder and baking soda with a whisk in a medium bowl.

  • In a large bowl with a hand mixer, combine and cream the butter and sugar over medium heat for about 2 minutes.

  • In a small bowl, beat the egg whites and vanilla with a whisk, add to the bowl with the butter/sugar mixture.

  • Stir in yogurt, then flour mixture and mix on low speed until well blended, 1 minute.

  • Using a spatula, fold in the strawberries and spoon into muffin tins about 3/4 full (I used an ice cream scoop).

  • Bake at 375F or until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.

  • Leave to cool before eating.

Last step:

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Portion: 1 muffin, calories: 164 calories, Carbohydrates: 15.5 g, Protein: 6 g, Fat: 8.5 g, Saturated fat: 1.5 g, Cholesterol: 7 mg, Sodium: 155.5 mg, Fiber: 2.5 g, Sugar: 10.5 g

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