Looking for a sweet new breakfast idea without gluten and processed sugar? These Strawberry Muffins will hit the spot and give you the energy to take on the morning! They’re light, fluffy, and taste just like dessert when mixed together with my delicious Strawberries & Cream Paleo Protein.

With fresh strawberries rolled into a creamy batter, coconut manna, and a drizzle of maple syrup, these Strawberry Muffins won’t be around for long before they are gobbled up! This recipe proves you can still enjoy the fresh and fruity flavors of summer without sacrificing your health. 

Strawberries & Cream Paleo Protein

You won’t have to add a side of bacon to get your daily dose of protein from this meal (although you certainly can!). That’s because this recipe incorporates Strawberries & Cream Paleo Protein, which contains a whopping 26 grams of protein in every serving! Strawberries & Cream Paleo Protein is one of the only truly clean protein powders on the market and does not contain gluten, dairy, or artificial sweeteners. It is made without additives, preservatives, dyes, or other toxic ingredients, so you know you’re getting all the good stuff without any of the bad. 

This delicious flavor of Paleo Protein pairs perfectly with the other ingredients in this recipe to bring out light and fruity notes of strawberry with the moist decadence of cream.

Strawberries

Strawberries are a sweet ingredient with several healthy nutrients such as vitamin C, potassium, and fiber. They are also rich in folate, which promotes optimal sleep and a healthy stress response. 

Berries are also lower in sugar than other fruits, so not only do they taste good, they also support any goals you might have to lower your sugar intake and maintain healthy blood sugar levels. 

Cassava Flour

Cassava flour is made from the root of the cassava plant, also known as yucca. This fantastic flour substitute is high in resistant starch, which has the same health benefits of fiber to keep you full and satisfied. Resistant starch is also a prebiotic, which promotes the growth of “good” bacteria in the gut and supports a healthy inflammatory response. 

This recipe combines fiber-rich cassava flour with coconut manna and mashed bananas to make a thick and creamy batter that’ll come out of the oven warm and moist.

Strawberry Muffins

Strawberry Muffins

Strawberry Muffins

Servings

Servings:

9 muffins

9 muffins

Prep Time

5 minutes

Cook Time

20 minutes

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Ingredients

Ingredients

  • 1/2 120 cups ml coconut manna melted
  • 1/4 60 cups ml palm shortening
  • 2 banana mashed
  • 1/4 60 cups ml maple syrup
  • 1 240 cup ml Cassava flour
  • 1 4.929 tsp ml baking soda
  • 1/2 7.3935 tbsp ml apple cider vinegar
  • 6 strawberries stemmed and chopped, divided
  • 2 29.574 tbsp ml The Myers Way® Paleo Protein Strawberries & Cream

Instructions

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium-sized bowl, stir melted coconut manna, palm shortening, mashed bananas, and maple syrup until well combined. Set aside.
  3. In a separate bowl, stir together dry ingredients. Add mixture to the wet ingredients, and stir until a thick batter forms.
  4. Add apple cider vinegar and 4 chopped strawberries, and fold into the batter.
  5. Place 9 muffin liners into a muffin tin. Roll about ⅓ cup of the batter into a ball, and place it into each muffin liner. This dough doesn’t rise nearly as much as conventional muffins, so you’ll want the muffin batter to come up to the top of each liner.
  6. Press the remaining strawberries into the top of each muffin ball.
  7. Bake for 17-20 minutes, or until the muffins are golden brown.
  8. Carefully remove muffins from the tin, and place on a cooling rack until completely cool.