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Almond-Flour-Strawberry-Muffins-Recipe

Almond Flour Strawberry Muffins

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  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These almond flour strawberry muffins are soft, moist, and loaded with fresh strawberries. They’re easy to make, perfect for breakfast or a healthy snack, and packed with flavor.

Ingredients

Scale
  • 1/3 cup blanched almond flour
  • 2 tablespoons tapioca flour or arrowroot flour
  • 2 tablespoons maple sugar
  • 2 tablespoons refined coconut oil melted, or ghee
  • pinch salt
  • 3 large eggs room temp
  • 3/4 cup maple sugar or coconut sugar
  • 1/3 cup refined coconut oil melted, or ghee
  • 1/4 cup almond milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 3/4 cups blanched almond flour
  • 1/2 cup tapioca flour or arrowroot flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup strawberries diced small
  • 1 tablespoon tapioca flour for tossing berries

Instructions

  1. Preheat oven to 400°F and line a 12 cup muffin pan with parchment liners.
  2. In a small bowl, combine the crumb topping ingredients to form small crumbs, then refrigerate while preparing the muffin batter.
  3. Whisk wet ingredients until smooth.
  4. Stir in dry ingredients until a thick batter forms.
  5. Let the batter sit for 5 minutes to thicken and settle.
  6. Pat the berries with a paper towel to remove excess water, then toss them in tapioca. Fold gently into the batter.
  7. Fill the muffin liners to the top, then sprinkle with the crumb topping.
  8. Bake for 5 minutes in the preheated oven (400°F). Lower temperature to 350°F and continue to bake for 15-17 minutes until golden; a toothpick inserted near the center should come out clean or with a few crumbs.
  9. Cool in the pan for 10 minutes, then remove and continue to cool on a wire rack. Store at room temperature covered for the first day, then refrigerate in a sealed container for up to 4 more days.

Notes

For best results, use room temperature eggs.
Make sure the strawberries are well drained to avoid a soggy batter.
These muffins can be frozen for up to a month for a quick treat.
Adjust the sweetness to your liking by modifying the sugar amounts.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 75mg

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Find it online: https://5mindish.com/almond-flour-strawberry-muffins/