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Almond-Flour-Strawberry-Muffins-Recipe

Almond Flour Strawberry Muffins

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  • Author: anna
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Almond Flour Strawberry Muffins offer a delightful combination of moistness and flavor. Packed with fresh strawberries and made from almond flour, this simple recipe is perfect for a quick breakfast or a delicious snack. Everyone will love their sweet taste and fluffy texture!

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 your oven to 400°F and line a muffin pan with parchment liners. For the crumb topping, combine the ingredients in a small bowl to create small crumbs, then refrigerate.
  2. In a large bowl, whisk the wet ingredients until smooth.
  3. Add in the dry ingredients and stir until a thick batter forms.
  4. Allow the batter to sit for 5 minutes to thicken.
  5. Gently pat the strawberries with a paper towel to remove any excess water, toss them in tapioca flour, and fold them into the batter.
  6. Fill the muffin liners all the way to the top and sprinkle evenly with the crumb topping. Bake for 5 minutes at 400°F, then reduce the temperature to 350°F and bake for an additional 15-17 minutes. They should be golden and a toothpick should come out clean or with a few crumbs when tested.
  7. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Store muffins covered at room temperature for the first day, then refrigerate in a sealed container for up to 4 days.

Notes

Feel free to substitute coconut oil with ghee for a richer flavor.
Ensure the eggs are at room temperature for the best texture in the muffins.
These muffins can also be made dairy-free by using almond milk.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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