These grain-free muffins are so moist and delicious, I’ve often added a dollop of whipped cream to the top and called them dessert! For a special way to say “I Love U!” check out the picture below.
These adorable Strawberry Heart Muffins are a sweet way to show you care. Simply dice some fresh strawberries for placing in the center of the muffin, then top each muffin (prior to baking) with a fresh slice of strawberry cut in the shape of a heart as shown.
Looking for a delicious dairy-free GF muffin? Then, check out the DF-GF version below.
Ingredients
- 2 large eggs
- 1/3 cup plain whole milk yogurt (or plain whole milk kefir)
- 1/4 cup pure maple syrup (see *note below)
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- **Fresh strawberries and blueberries (fresh raspberries are also a delicious option!)
Instructions
- Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a small bowl, add about 4-5 diced fresh strawberries and about a handful of whole fresh blueberries; set aside.
- In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
- Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
- Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
- Bake for approximately 26-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!
Notes
*Do not substitute the maple syrup with honey or your muffins will be dry and have over-browned bottoms. **Fresh fruit works best with this recipe, as frozen fruit tends to create an excess of moisture which can make for soggy muffins.
These delicious dairy-free, grain-free muffins are so easy to make – simply whip up the batter and add your favorite fresh fruit, such as strawberries, blueberries, raspberries, banana, peaches, apples – the ideas are endless!
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/4 cup pure honey (we prefer clover honey, as it's mild flavor makes it a perfect choice for baking)
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups. In a small bowl, mix almond flour, baking soda and salt. In a large bowl, whisk melted coconut oil and honey until well combined. Then, whisk the eggs and vanilla into the coconut oil and honey mixture until well blended. Add dry ingredients to wet and whisk until well combined.
- Add one large spoonful of batter to prepared muffins cups. Lift muffin pan with both hands and evenly tap bottom of the pan on the counter to flatten batter. Then add a sprinkling of your favorite fresh fruit. Top with another large spoonful of batter, tap pan to flatten batter. Top with more fresh fruit. Bake 25-28 minutes, until muffins are slightly golden and a toothpick inserted comes out clean. Allow to cool five minutes in muffin pan before serving.
I tried this recipe today and it was truly awesome. My 3 daughter is enjoying her muffin. Thank you so much for such easy recipe. I substituted Raw honey instead of maple and kept the temperature slightly low as advised by you. Best regards, Rachita
Terrific, Rachita! So glad you and your family enjoyed them! It’s always good to keep the temperature lower (under 350) when baking for an extended period of time with honey and nut flour – it can burn easily. Blessings, Kelly
I love the strawberry heart muffin toppers! What a great idea! I found your post today via the On Your Heart Tuesday hop
Welcome to The Nourishing Home, Jessica! So nice to meet you! Glad you like this idea – appreciate you taking time to leave a sweet note!
Blessings, Kelly
I had to see what the heart on the muffins was when I saw the image on TIme-Warp Wife blog hop. Oh! A Strawberry! How clever…and the recipe looks great too. But I love hearts, so that’s what convinced me I should try this. : ) Thanks for sharing this recipe.
Great to meet you, Gail! So glad you popped over to check out the heart!
Blessings, Kelly
Both of these recipes look amazing! ! love the strawberry hearts, such a sweet and lovely touch.
I am so glad you like these! Thanks for your other note too! (Look I fixed the typo – LOL!) So glad to meet you! Appreciate your kind words! Blessings, Kelly
What a lovely presentation! Thanks for sharing this good idea. I’m posting a link on my Facebook page.
Thanks so much, Beth! I appreciate you spreading the word! My younger son is the inspiration with this – he pointed out to me how strawberry slices look like little hearts! So true! Kids are so creative!
(sorry if this is a second comment – I didn’t see the addition first time…LOL school is out for us and so I kinda “skipped” the addition problem…teee-heee)
We love using yogurt or kefir…makes things so moist – oh, yum!
Your strawberry “hearts” are such a nice touch! I can’t wait to try these beauties…thanks for posting!
Have a blessed day.
Thanks, Dory! I am glad you like the strawberry heart muffin idea. My younger son came up with it! I hope you enjoy these! Thanks for leaving a sweet note!
Blessings, Kelly
Just made the Mixed Berry Muffins and they are awesome. Kids agree!!! I had some berry kefir so I decided to use it instead of plain and it worked well, I did 3 Tbsp of Maple Syrup since the Berry Kefir has sweetness to it. Used Strawberries. These are a keeper! Thank you for sharing them!
Hooray, so glad you all enjoyed these! Thanks for taking the time to leave a kind note! Blessings, Kelly
Your muffins sound delicious, and I agree they would be gorgeous for dessert as well. I love how you made the strawberry hearts – what a sweet idea! It’s lovely how you have adapted the recipe for DF and GF diets as well. Thank you for sharing this wonderful post with the Hearth and Soul hop!
Thanks for your kind note, April! I hope you enjoy these! I appreciate you popping over to say “hi!” Thanks for hosting the hearth and soul blog hop! It’s always fun to link up there and see what’s new each week. Blessings, Kelly
Hi Kelly! I was just wondering if there is a flour that I could substitute for the almond flour because my son is allergic to almonds and tree nuts. Is Tapioca Flour a good alternative that is grain free?? I have actually been trying to figure this out for all of the recipes that I use flour in….I am just wondering what alternative I can use without using almond flour…
Thank you friend!
Hi. Ruth! I wish there was a simply substitution that could be made, but when it comes to baking, it’s such a science. How almond flour bakes and the specific ingredients required to create a nice fluffy muffin using almond flour is very different that you would use for any other GF flours or gluten-based flours. I would recommend giving one of my coconut flour muffins a try instead. Coconut flour is made from grinding the dried meat of a coconut (which is a fruit technically, not a nut). Coconut flour does have a nice subtle coconut flavor to it, so if your son isn’t a fan of coconut, this may be a deal breaker
The reason I use just almond flour and coconut flour for my GF baking is because they are both so nutritious. Other GF flours and flour blends with tapioca, potato and white rice flours are starches without protein, fiber and nutrients, so I avoid these. However, when it comes to cooking for allergies, I can understand there has to be some balance. So if your son is not allergic to wheat or gluten, I’d recommend a whole grain muffin over starch-based GF flours. Here are two options your family may enjoy. I hope this helps! Blessings, sweet friend, 
Kelly
• Whole Grain Mixed Berry Muffins: http://thenourishinghome.com/2012/03/24-hour-power-muffins/
• Lemon Berry Coconut Flour Muffins: http://thenourishinghome.com/2012/03/lemonberry-muffins-gf/
Hi Kelly. I was going to make the famous fruit muffins but was confused where the coconut oil goes. I also don’t see butter in the ingredients list. Help thanks;)
That’s what you’d call a big OOPSIE, Tami! So sorry! I must have had too much butter that day when I typed it. The second recipe for the dairy-free version uses coconut oil, not butter. I fixed the instructions accordingly. Thank you so much for letting me know about this error. (The first recipe uses whole milk yogurt, so no oil or butter is needed. It’s actually my preferred recipe, because the yogurt creates a lighter texture. But if you’re DF, the second one is a definitely a tasty option.) Lots of blessings, Kelly
Thanks Kelly!!! I will make both;) Your site is so great!!! Thanks for all of the yummy recipes;)
My pleasure, Tami! So happy to know you’re finding my site helpful. Praise God!
Hi Kelly! I just wanted to say thank you for another wonderful recipe! These were so great. Both of my boys loved them and so did I. Thanks again for your hard work!
Thank you for your kind, encouraging words, Mindy! So glad you and your boys enjoyed these too! Lots of blessings, Kelly
You are very welcome! I shoukd’ve added that I actually used some frozen fruit also. I was worried about doing so after your warning, but they turned out great. In Ohio, it’s slim pickings with organic fruit this time of year.
I use frozen berries often in the winter, because even if fresh berries are available here in Southern CA, they can actually be more expensive in the winter than frozen ones. Plus, I love to do the U-picks in the summer and stock up and freeze them myself. Berries are SO delicious and good for you!