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Almond-Flour-Strawberry-Muffins-Recipe

Almond Flour Strawberry Muffins

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  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Almond Flour Strawberry Muffins are soft, moist, and bursting with flavor. Made with almond flour and fresh strawberries, they’re easy to whip up and ideal for breakfast or a sweet snack. Perfect for anyone craving homemade goodness!

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 the oven to 400°F and line a 12-cup muffin pan with parchment liners. Combine the topping ingredients in a small bowl and refrigerate while preparing the muffin batter.
  2. Whisk the wet ingredients together until smooth.
  3. Stir in the dry ingredients until a thick batter forms.
  4. Let the batter sit for 5 minutes to thicken and settle.
  5. Pat the strawberries with a paper towel to remove excess moisture, then toss them in tapioca. Gently fold the strawberries into the batter.
  6. Fill the muffin liners to the top and evenly sprinkle the crumb topping on top. Bake in the preheated oven at 400°F for 5 minutes, then reduce temperature to 350°F and continue baking for 15-17 minutes until golden, with a toothpick coming out clean from the center.
  7. Cool in the pan for 10 minutes before transferring to a wire rack. Store muffins at room temperature for the first day, then refrigerate for up to 4 days.

Notes

Ensure the eggs are at room temperature for better mixing.
Refrigerate the muffins in a sealed container to maintain freshness.
Feel free to substitute other berries or nuts for a different flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 186
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 63mg

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