I had a bunch of strawberries that I needed to use so I figured I’d use them for some kind of dessert. Voila! These delicious muffins were created. The combination of strawberries and almond flavor is awesome. I tried two different ways of making these, one which uses coconut flour and creates a more moist crumbly muffin, and another only using almond flour which creates a more typical muffin texture (and is paleo friendly by using baking soda instead of baking powder). I really like the texture of the coconut flour one, although they are both really great! So I put both recipes below for you to choose (check the notes section). Like usual, I made these muffins using a cupcake pan to keep the portion size just right for a healthy treat. Enjoy!
- 1½ c. Super Fine Almond Flour (from blanched almonds)
- ¼ c. Coconut Flour
- 1 tsp. + ⅛ 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
- 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!
*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)
1/2 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