These strawberry muffin bars are the perfect summer baked treat! They’re easy to make and are AIP, paleo, gluten, dairy, and egg free.
Why I love these Strawberry Muffin Bars
So I love a good muffin! I have several muffin recipes on the blog here. I always find them to be very convenient, especially for an allergen free diet like AIP.
Now that we’re heading into strawberry season, I thought a strawberry muffin would be a great addition to my collection. But after I tested them, I felt they were lacking in the burst of strawberry flavour I was hoping for.
Enter: muffin bars.
So I thought why not have a layer of muffin batter, an entire layer of strawberries for that extra strawberry, then topped with a muffin crumble? Seemed like a good experiment to make – and I was right!
- Cassava flour
- Coconut flour
- Arrowroot Starch
- Baking soda
- Coconut oil
- Maple syrup
- Lemon juice
- Vanilla extract
- Arrowroot starch
- Maple Syrup
How to make
First preheat the oven to 350. Line an 8×8 pan with parchment paper and set aside.
Next on to making the muffin batter! You’re going to whisk together all the dry ingredients in a large mixing bowl. Then set it aside.
In a separate bowl mix together all the wet ingredients. Now, add them together! Either add the dry ingredients to the wet ingredients (or vice versa, doesn’t really matter) and mix until combined.
Once the batter is all ready, it’s time to scoop out 1 cup of muffin batter and set it aside. This is for the muffin crumble, the top of the bars!
Now back to the bottom of the bars! Transfer the remaining batter to the prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat surface.
Time for the filling! In a separate mixing bowl, add filling ingredients (strawberries, arrowroot and maple syrup) and toss. Then evenly distribute this strawberry mixture over the muffin crust.
And top it off! Evenly crumble the reserved 1 cup of batter over the strawberry filling.
Then place in centre of preheated oven and bake for 50 minutes, or until inserted knife or toothpick comes out clean.
Last, carefully remove from pan and place on a cooling rack. Once cool, cut into nine squares.
Yield: 9 servings
Strawberry Muffin Bars (AIP/Paleo/Gluten Free)
1 hour 15 minutes
These strawberry muffin bars are the perfect summer baked treat! They're easy to make and are AIP, paleo, gluten, dairy, and egg free.
- 3/4 cup cassava flour
- 1/3 cup coconut flour
- 1/3 cup arrowroot starch
- 2 tbsp gelatin
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup applesauce
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 cups strawberries, chopped
- 1 tbsp arrowroot starch
- 1 tbsp maple syrup
- Preheat oven to 350.
- Line an 8×8 pan with parchment paper and set aside.
- Whisk together all dry ingredients in a large mixing bowl. Set aside.
- In a separate bowl mix together all wet ingredients.
- Add dry ingredients to wet ingredients and mix until combined.
- Scoop out 1 cup of muffin batter and set aside.
- Transfer remaining batter to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat surface.
- In a separate mixing bowl, add filling ingredients ( strawberries, arrowroot and maple syrup) and toss.
- Evenly distribute strawberry mixture over the muffin crust.
- Evenly crumble the reserved 1 cup batter over the strawberry filling.
- Bake at 350 for 50 minutes, or until inserted knife or toothpick comes out clean.
- Carefully remove from pan and place on a cooling rack and once cool, cut into nine squares.
These are delicious..do you suggest keeping them in the fridge or are they safe on the counter?
You can keep them a few days on the counter. I also like them cold so I store in the fridge and heat them up in the microwave when I want them warm! Hope this helps 🙂