1 tsp. Baking Powder (find one that is gluten free)
1 Large Brown Egg
3 tbsp. Raw Honey (I used white honey)
2 tbsp. Refined Coconut Oil (liquid)
2 tbsp. Light Coconut Milk
½ tsp. Almond Extract
5 Strawberries, medium sized, chopped into small pieces
Instructions
Preheat oven to 350° F
Line a cupcake pan with cupcake liners
In a mixing bowl, mix together the almond flour, coconut flour, and baking powder
In another bowl, mix together the egg, honey, coconut oil, light coconut milk, and almond extract
Add the wet ingredients to the dry ingredients and mix in until well combined
Fold in the chopped strawberry pieces
Distribute the batter equally throughout the 12 cupcake liners. The batter will be thick.
Bake for about 20 minutes.
Remove from oven, place all muffins on a cooling rack, let cool for at least 3 minutes. Then enjoy!
Notes
Store in the refrigerator to help keep them fresh longer.
*for more of a typical muffin texture (and Paleo friendly), replace the almond/coconut flours and baking powder with the following: 2 c. Super Fine Almond Flour (from blanched almonds) ½ tsp. Baking Soda 1 tsp. Apple Cider Vinegar Otherwise, the recipe is exactly the same - Nutrition: cal - 150.1, fat - 12.1 g, carbs - 8.7 g, sugar - 4.9 g, fiber - 2.1 g, protein - 4.5g
Nutrition Information
Serving size: 1 muffin Calories: 133.6 Fat: 10.1 g Carbohydrates: 9.1 g Sugar: 4.9 g Sodium: 56.4 mg Fiber: 2.4 g Protein: 3.9 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/strawberry-almond-muffins/