Description
These almond flour strawberry muffins offer a moist and fluffy texture, packed with juicy strawberries and made simple with wholesome ingredients. Perfect for breakfast or a sweet 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 your oven to 400°F and prepare a 12 cup muffin pan with parchment liners.
- In a small bowl, mix the crumb topping ingredients until crumbly and refrigerate them while you prepare the muffin batter.
- Whisk together all the wet ingredients until smooth.
- Add the dry ingredients to the wet mixture and stir until a thick batter forms.
- Let the batter rest for 5 minutes to thicken.
- Gently pat the diced strawberries with a paper towel to dry, then toss them in tapioca flour and fold them gently into the batter.
- Fill the muffin liners to the top with the batter and sprinkle the crumb topping evenly on top.
- Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15-17 minutes, or until golden and a toothpick inserted comes out clean or with a few crumbs.
- Cool the muffins in the pan for 10 minutes before transferring them to a wire rack. Store at room temperature for the first day and refrigerate in a sealed container for up to 4 days.
Notes
For a sweeter muffin, add more maple sugar to your taste.
Make sure to measure your ingredients accurately for the best texture.
You can substitute coconut oil with ghee for a richer flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg