Description
These Almond Flour Strawberry Muffins are soft, moist, and bursting with fresh strawberries. Perfect for breakfast or a snack, enjoy the tasty flavor and healthy ingredients with simple prep.
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 the crumb topping ingredients to form small crumbs, then refrigerate.
- Whisk the wet ingredients together until smooth.
- Incorporate dry ingredients until a thick batter is formed.
- Let the batter sit for 5 minutes to thicken and settle.
- Pat the berries with a paper towel to remove excess water, then toss them in tapioca before gently folding into the batter.
- Fill the muffin liners all the way to the top, then sprinkle the crumb topping evenly. Bake for 5 minutes at 400°F, then lower the temperature to 350°F and continue baking for 15-17 minutes, until golden and a toothpick comes out clean or with a few crumbs.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack. Store muffins covered at room temperature for the first day, then refrigerate in a sealed container for up to 4 more days.
Notes
Ensure ingredients are at room temperature for best results.
Can substitute coconut oil with ghee if preferred.
Muffins are best enjoyed fresh but can be stored for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg