Grain free cashew butter and strawberry muffins

Sunday, February 23, 2014 Alanna Figueira 1 Comments

I wrote this recipe over the summer when it was strawberry season and my farmer's market always had fresh local strawberries that were out of this world. My son was 2 years old and theoretically loved strawberries; he would request strawberry smoothies and pancakes.... But he wouldn't eat them whole! So, this recipe started out as a paleo strawberry pancake fail, they wouldn't stay together but the flavor was there so I knew I could bake something with this ingredient combo. I should add they weren't an entire fail because my son ate the entire batch, they were just not perfect or recipe worthy. 
This muffin recipe is a keeper and we make them a lot.  Real simple ingredients, sweetened with just a little raw honey and easy to make.  I make them whenever my strawberries are looking like they're ready to spoil.  
I decided to add the filling and crumble on top later on, and you can skip both for a real easy strawberry muffin.  But all together, this is like a PB&J muffin and the flavors all work really well together.  Any nut butter will do,  The recipe makes 10 muffins.  They last 1 day in this house.  


1 cup almond flour
1/3 cup coconut flour
3 eggs
1 heaping cup fresh chopped strawberries
2 Tbsp raw honey
1 Tbsp vanilla
1 tsp baking powder
1/4 tsp sea salt 

3 Tbsp cashew butter

Crumb topping:
1 Tbsp coconut oil
1 Tbsp almond flour
2 Tbsp coconut sugar, sucanat or maple sugar crystals 
--->Mix all in a small bowl


1.  Preheat oven to 350F.

2.  Line 10 muffin tins with muffin papers, or spray tins. 

3.  In a large mixing bowl, mix together the almond flour, coconut flour, baking powder and sea salt.  

4.  In a food processor or blender (I use a magic bullet), blend the eggs, strawberries, honey and vanilla. 

5.  Add the wet blended ingredients to the bowl of dry ingredients and mix to combine. 

6.  Pour about 1 Tbsp batter in each muffin paper.  

7.  Fill in the center of each muffin with about 1 tsp cashew butter.

8.  Top another 1 Tbsp batter on top of each muffin.

9.  Mix the crumb ingredients in a small bowl and top each muffin with equal amounts of topping.  

10.  Bake for 20-25 mins, until toothpick comes out dry and the top is a little golden. Enjoy! Makes 10 muffins.

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1 comment :

  1. These were awesome! A huge hit at our house, so much so that I'll need to make another batch right away.