Description
These Almond Flour Strawberry Muffins are a delightful treat, featuring fresh strawberries and a moist, soft texture. They’re easy to make, satisfying, and perfect for breakfast or as a snack anytime.
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
- Preheat the oven to 400°F and line a 12-cup muffin pan with parchment liners.
- In a small bowl, mix crumb topping ingredients to form small crumbs and refrigerate while preparing the muffin batter.
- Whisk the wet ingredients together until smooth.
- Add dry ingredients to the wet ingredients, stirring until a thick batter forms.
- Let the batter sit for 5 minutes to thicken.
- Pat the berries with a paper towel to remove excess moisture, toss them in tapioca, and gently fold into the batter.
- Fill the muffin liners to the top and sprinkle with the crumb topping.
- Bake in the preheated oven at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 15-17 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Store at room temperature for the first day, then refrigerate in a sealed container for up to 4 days.
Notes
For best results, use room temperature eggs.
Ensure strawberries are diced small for even mixing throughout the muffins.
You can substitute ghee with coconut oil for a dairy-free option.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg