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Almond-Flour-Strawberry-Muffins-Recipe

Almond Flour Strawberry Muffins

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  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Almond Flour Strawberry Muffins are soft, moist, and bursting with flavor. Perfect for breakfast or a snack, this easy recipe features fresh strawberries and wholesome ingredients that everyone will love.

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 prepare a 12-cup muffin pan with parchment liners.
  2. In a small bowl, mix the crumb topping ingredients until crumbly; refrigerate while preparing the batter.
  3. Whisk the wet ingredients until smooth, then add the dry ingredients and mix to form a thick batter.
  4. Let the batter sit for 5 minutes to thick out and settle.
  5. Pat the berries dry with paper towels, toss them in tapioca flour, and gently fold into the batter.
  6. Fill the muffin liners to the top and sprinkle the crumb topping on each.
  7. Bake for 5 minutes at 400°F, then reduce the temperature to 350°F and continue baking for 15-17 minutes until golden and a toothpick comes out clean.
  8. Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack. Store covered at room temperature for one day or refrigerate for up to 4 days.

Notes

For added sweetness, consider using coconut sugar instead of maple sugar.
Store baked muffins in an airtight container to maintain freshness.
Feel free to substitute berries as per your taste.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 170
  • Sugar: 6g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

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