Paleo Strawberry Shortcake Muffins

strawberry muffins

I have recently stocked up on organic strawberries while they are in season, and I try to bake with things that are at their peak because that’s when they are the most nutritious. I also find it difficult to find organic strawberries at a decent price for very long, so you gotta get ’em while you can! I made some strawberry rhubarb crumble the other day which was so good and could easily be made with just strawberries.

We had book club this week, and I had to figure out what I was going to bring to a picnic. So, mini strawberry shortcake muffins it was! Everyone wanted the recipe, so here you have it.

I adapted the recipe from the Make it Paleo Cookbook.

Paleo Strawberry Shortcake Muffins

Makes 12 muffins (or 30 mini muffins)


  • 6 eggs (preferably at room temp)
  • 1/2 cup coconut flour
  • 1/2 cup butter, very soft or melted
  • 1/2 cup coconut sugar
  • 1/2 Tbsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup fresh strawberries, diced
  • zest from one lemon


Preheat to 350F.
Mix the sugar and butter together then add everything else in until combined.
Fold in the diced strawberries.
Rub down a muffin tin with butter, coconut oil, or line with papers.
Fill each muffin cup with 1/4 cup batter.
Bake for 30-35 minutes.
Allow to cool and enjoy!

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