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.
Preheat oven to 350 F. Line a muffin pan with 12 silicone or parchment paper liners.
In a large mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cinnamon and salt.
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.
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.