Description
These Almond Flour Strawberry Muffins are irresistible and easy to make! With rich almond flavor, sweet strawberries, and a simple prep, they’re perfect for any time of day.
Ingredients
Scale
- 1/3 cup blanched almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons maple sugar
- 2 tablespoons refined coconut oil, melted
- pinch salt
- 3 large eggs, room temp
- 3/4 cup maple sugar or coconut sugar
- 1/3 cup refined coconut oil, melted
- 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
- 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 until crumbly, then refrigerate while preparing the muffin batter.
- Whisk together the wet ingredients until smooth.
- Mix in the dry ingredients until a thick batter forms.
- Let the batter sit for 5 minutes to thicken.
- Press the berries with a paper towel to remove excess water, toss them in tapioca flour, and gently fold into the batter.
- Fill the muffin liners to the top and sprinkle with crumb topping. Bake at 400°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 15-17 minutes until golden. Use a toothpick to check for doneness.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack. Store at room temperature for one day, then refrigerate in a sealed container for up to 4 days.
Notes
For a lighter flavor, use coconut oil instead of ghee.
Feel free to substitute strawberries with other fruits like blueberries or raspberries.
To keep the muffins moist, store them in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg