Description

These Almond Flour Strawberry Muffins are soft, moist, and bursting with flavor. Made with simple ingredients like almond flour and fresh strawberries, they are a quick and delicious treat for breakfast or a healthy 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

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Instructions

Preheat the oven to 400°F and line a 12-cup muffin pan with parchment liners.
Combine the crumb topping ingredients in a small bowl and refrigerate while preparing the muffin batter.
Whisk wet ingredients in a bowl until smooth.
Stir in dry ingredients until a thick batter forms.
Let the batter sit for 5 minutes to thicken.
Pat the berries dry with a paper towel, toss them in tapioca flour, 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 lower the temperature to 350°F and continue baking for 15-17 minutes until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then move to a wire rack. Store muffins covered at room temperature for the first day, then refrigerate for up to 4 more days.

Notes

For added sweetness, consider using coconut sugar instead of maple sugar.
Make sure to pat the strawberries dry to avoid excess moisture in the muffins.
These muffins are great for meal prep and can be stored for several days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 7g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg