Description
Delicious gluten-free strawberry muffins made with fresh strawberries and almond flour.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, coconut oil, and vanilla extract.
- Combine wet and dry ingredients.
- Fold in chopped strawberries.
- Pour batter into muffin tin lined with paper liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store muffins in an airtight container.
- Use ripe strawberries for best flavor.
- Can substitute coconut sugar with regular sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Gluten-Free Strawberry Muffins