Strawberry Muffins
These Strawberry Muffins are soft, fluffy and easy to make with fresh strawberries, almond flour and maple sugar. They make the perfect healthy breakfast treat or freezer-friendly snack that the whole family will love! Grain-free, refined-sugar-free, gluten-free, paleo-friendly with low carb keto sweetener options.
Ingredients
DRY INGREDIENTS:
- 2 cups super fine almond flour
- 1/4 cup arrowroot flour OR tapioca starch
- 1 1/2 tablespoons coconut flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
WET INGREDIENTS:
- 3 large eggs , room temperature
- 1/3 cup maple syrup , can sub with any liquid sweetener such as Lakanto Sugar-Free Maple Syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries , hulled and chopped
OPTIONAL:
- whipped coconut cream , for serving
Instructions
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Preheat oven to 350 F. Line a muffin pan with 12 silicone or parchment paper liners.
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In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.
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Add the eggs, maple syrup, oil, apple cider vinegar and vanilla and mix until well combined. Fold in 2/3 cup of the strawberries. Reserve the rest for topping.
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Fill each muffin cup 3/4 full. Top with reserved strawberries. Bake for 21-25 minutes or until tops are lightly golden and a toothpick comes out clean.
Remove the muffin pan from the oven and allow the muffins to cool. Enjoy as is or top with whipped coconut cream.
