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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: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Almond Flour Strawberry Muffins are a delicious treat, featuring fresh strawberries and a moist texture. Perfect for breakfast or as a snack, they are easy to prepare and simply delightful.

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. In a small bowl, mix the crumb topping ingredients to create small crumbs, then refrigerate while preparing the muffin batter.
  2. Whisk the wet ingredients together until smooth.
  3. Incorporate the dry ingredients until a thick batter forms.
  4. Let the batter rest for 5 minutes to thicken and settle.
  5. Pat the berries with a paper towel to remove excess moisture, then toss them in tapioca flour. Gently fold the berries into the batter.
  6. Fill the muffin liners to the brim and sprinkle 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. The muffins should be golden, and a toothpick should come out clean or with a few crumbs.
  7. Allow muffins to cool in the pan for 10 minutes, then transfer them to a wire rack. They can be stored at room temperature for a day, then refrigerated in a sealed container for up to 4 more days.

Notes

For extra flavor, consider adding a teaspoon of cinnamon to the batter.
Substitute any non-dairy milk with almond milk for a rich taste.
Ensure the strawberries are thoroughly dried to prevent excess moisture in the muffins.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://5minbite.com/almond-flour-strawberry-muffins/