Healthy Chocolate Strawberry Muffins (gluten-free)

These Healthy Chocolate Strawberry Muffins are a delicious, lightened up muffin recipe to try. They are made with gluten-free, dairy-free ingredients and are sweetened with applesauce, chocolate chips and strawberries.

These chocolate strawberry muffins are the kind of snack you make once… and then find yourself making every single week. They’re moist, fluffy, perfectly sweet, and packed with juicy strawberries and melty chocolate chips in every bite. And yes, they’re totally kid-approved and adult-obsessed in this house!

I love a good muffin recipe that checks all the right boxes — easy to make, better-for-you ingredients, and no need for multiple mixing bowls or fancy tools. These muffins are gluten-free, dairy-free, and naturally sweetened with applesauce (no refined sugar here!). They’re also super customizable if you want to mix things up based on what you have in the fridge or pantry.

Let’s get baking!

The inspiration behind these muffins

You know I love a good muffin moment over here — something that works for breakfast on the go, a sweet snack, or even a wholesome dessert when you need that after-dinner treat. These chocolate strawberry muffins were inspired by my family’s obsession with anything chocolate-covered strawberry flavored. Ezra will literally devour strawberries by the handful, and when I add chocolate? Game over.

So I wanted to create a muffin that felt indulgent (because chocolate!) but still used real, nourishing ingredients. And I have to say, this combo delivers. The applesauce keeps the muffins soft and naturally sweet, while the almond flour makes them fluffy with that slightly nutty flavor. Then you’ve got creamy nut butter for richness, cinnamon for warmth, and the duo of strawberries + chocolate chips that makes every bite a dream.

Also… I tested these with both fresh and frozen strawberries, and both worked great! So if it’s not strawberry season where you are or you’ve got a bag of frozen berries hanging out in the freezer, you’re good to go.

What you need to make chocolate strawberry muffins

This recipe keeps things super simple — just wholesome pantry staples and a handful of fresh (or frozen!) ingredients:

• Unsweetened applesauce  – adds natural sweetness and moisture without needing extra sugar

• Eggs – I haven’t tested flax eggs yet, but if you try it, let me know how it goes!

• Oil – I used avocado oil, but melted coconut oil works too

• Creamy nut butter – I love almond or cashew butter here for a mellow, buttery flavor

• Vanilla extract – for that cozy, bakery-style taste

• Almond flour – keeps the muffins gluten-free and super fluffy

• Cinnamon – a little warmth to tie it all together

• Strawberries, diced – fresh works best

• Chocolate chips – I usually go with dairy-free dark chocolate chips, but whatever you love

And of course, a muffin tin and liners (or some nonstick spray if you’re not using liners).

How to make these muffins

I’m all about easy muffin recipes that don’t require a mixer or tons of dishes. These come together in under 10 minutes, and then all that’s left is to bake and devour.

Step 1: Preheat the oven

Start by preheating your oven to 350°F and lining a muffin tin with 9–10 liners (or grease it well) or grease a silicone muffin tray well.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the applesauce, eggs, oil, nut butter, and vanilla extract until smooth and fully combined.

Step 3: Add the dry ingredients

Fold in the almond flour, baking powder, baking soda, and cinnamon. Mix until just combined – don’t overmix!

Step 4: Fold in the add-ins

Gently fold in the diced strawberries and chocolate chips. (I like to reserve a few extra chocolate chips to sprinkle on top for that melty muffin top look!)

Step 5: Fill and bake

Scoop the batter evenly into your muffin tin, filling each cup about ¾ full. Bake for 20–25 minutes or until a toothpick comes out clean (or with a few melty chocolate crumbs).

Let them cool in the tin for a few minutes before transferring to a wire rack.

Recipe swaps and tips

Here are a few fun ways to switch things up or make these muffins your own:

• Use different berries – Raspberries or blueberries would be delish if strawberries aren’t your thing!
• Make sure berries aren’t too moist – To make sure the strawberries aren’t as moist, coat them in a teaspoon or so of cornstarch or flour to make them not as wet. Or leave them at counter at room temp for a bit before baking.
• Try different nut butters – Peanut butter gives these a little salty-sweet vibe, and sunflower seed butter works great for a nut-free option.
• Make it egg-free – I haven’t tested this yet, but flax eggs may work if you’re looking for a plant-based version.
• Add some crunch – Chopped walnuts or pecans would be so good mixed in or sprinkled on top.

If your strawberries are super juicy (especially frozen ones), you can toss them in a teaspoon of almond flour before adding them to the batter. This helps soak up any extra moisture and keeps the muffins from getting soggy.

Why we love these chocolate strawberry muffins

• They’re refined sugar-free – Just naturally sweetened from the applesauce and chocolate chips.

• They freeze beautifully – Pop them in a freezer-safe bag and pull one out whenever you need a snack or lunchbox treat.

• They’re toddler- and kid-approved – Ezra asks for these by name, and I love that they’re made with simple, real ingredients I feel good about serving.

• They make your house smell amazing – Seriously, is there anything better than the smell of warm muffins baking with cinnamon and chocolate?

How to store your muffins

Let the muffins cool completely before storing them (I know, I know… but it’s worth the wait so they don’t get soggy!).

• Counter: Store in an airtight container for up to 2 days.

• Fridge: Store for up to 5 days.

• Freezer: These freeze so well! Just pop them in a freezer bag or container for up to 2 months. Reheat in the microwave for 20–30 seconds or let thaw overnight in the fridge.

A quick note on serving

I love these chocolate strawberry muffins on their own, but here are a few ways to make them extra fun:

• Slice one in half and spread on a little extra nut butter or ghee

• Add to a lunchbox with fruit and yogurt for a balanced, kid-friendly meal

• Crumble one over a smoothie bowl or oatmeal (yes, really!)

• Serve warm with a scoop of vanilla yogurt for an easy dessert

More muffin recipes to love

If you’re as obsessed with muffins as we are, here are a few more Rachel Mansfield faves to try next:

• Cottage Cheese Blueberry Muffins

• Greek Yogurt Chocolate Chip Oatmeal Muffins

• Green Smoothie Muffins (gluten-free)

• EASY Peanut Butter Banana Muffins

These chocolate strawberry muffins are soft, sweet, and the perfect combo of fruity and chocolatey. Whether you’re meal prepping for the week, baking with your kids on a Sunday afternoon, or just craving something warm and satisfying, this recipe is always a winner.

They’ve quickly become one of our go-to muffin recipes, and I know you’ll love them just as much. If you make them, tag me on Instagram (@rachLmansfield) so I can see your creations — it seriously makes my day every time one of you bakes something from the blog!

Now go grab your muffin tin and let’s bake!