Tasty Almond Flour Strawberry Muffins
Delicious gluten-free muffins made with almond flour, fresh strawberries, and natural sweeteners, perfect for breakfast or a snack.
Ingredients
Muffin Ingredients
- 2 cups almond flour Ensure correct measurement for best texture.
- ¼ cup honey or maple syrup Use honey for a richer flavor or maple syrup for vegan option.
- 3 large eggs Replace with flax eggs for vegan option.
- ¼ cup coconut oil or unsalted butter, melted Use melted to incorporate well.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon baking soda Helps muffins rise.
- ½ teaspoon salt Balances sweetness.
- 1 cup fresh strawberries, chopped Fresh strawberries recommended for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, baking soda, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and gently fold in the chopped strawberries.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
These muffins are best enjoyed fresh, but they can be stored for up to three days in an airtight container. Also, feel free to experiment with other fruits like blueberries or raspberries.