Name: Almond Flour Strawberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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

Description

Enjoy delightful Almond Flour Strawberry Muffins, featuring fresh strawberries and a tender crumb. This simple recipe promises irresistible flavor, perfect for a charming breakfast or a satisfying snack.

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

Cook Mode Prevent your screen from going dark

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 small crumbs form, then refrigerate while preparing the muffin batter.
Whisk the wet ingredients together until smooth.
Gradually stir in the dry ingredients to create a thick batter.
Let the batter sit for 5 minutes to thicken and settle.
Pat the strawberries with a paper towel to remove excess moisture, toss them in tapioca, and gently fold into the batter.
Fill the muffin liners to the top 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 until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Store at room temperature for a day, then refrigerate in a sealed container for up to 4 days.

Notes

For a dairy-free option, use coconut oil instead of ghee.
Ensure eggs are at room temperature for the best texture.
These muffins freeze well; simply wrap tightly and store for later.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg