Description
These Almond Flour Strawberry Muffins are moist and bursting with flavor. Made with fresh strawberries and almond flour, they’re simple to prepare and perfect for breakfast or a snack.
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, combine crumb topping ingredients and refrigerate while preparing the batter.
- Whisk together the wet ingredients until smooth.
- Stir in the dry ingredients until a thick batter is formed.
- Let the batter sit for 5 minutes to thicken and settle.
- Pat the strawberries with a paper towel to remove excess water, toss them in tapioca, and fold gently into the batter.
- Fill the muffin liners to the top and sprinkle with crumb topping. Bake for 5 minutes in the preheated oven, then lower the temperature to 350°F and continue baking for 15-17 minutes until golden and a toothpick inserted comes out clean or with a few crumbs.
- Cool in the pan for 10 minutes, then remove and cool on a wire rack. Store muffins at room temperature for the first day, then refrigerate in a sealed container for up to 4 days.
Notes
Make sure to use room temperature eggs for better emulsification.
Be gentle when folding in the strawberries to avoid crushing them.
These muffins can be frozen for up to 3 months; just reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg