Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond-Flour-Strawberry-Muffins-Recipe

Almond Flour Strawberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Almond Flour Strawberry Muffins are moist and flavorful. With simple ingredients like almond flour and fresh strawberries, they’re an easy treat perfect for breakfast or a snack.

Ingredients

Scale
  • 1/3 cup blanched almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons maple sugar
  • 2 tablespoons refined coconut oil, melted
  • pinch salt
  • 3 large eggs, room temp
  • 3/4 cup maple sugar
  • 1/3 cup refined coconut oil, melted
  • 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
  • 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

Instructions

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with parchment liners. In a small bowl, mix the crumb topping ingredients to form small crumbs and refrigerate them.
  2. In a large mixing bowl, whisk the wet ingredients until smooth.
  3. Gradually stir in the dry ingredients until a thick batter forms.
  4. Allow the batter to sit for 5 minutes to thicken.
  5. Pat the diced strawberries with a paper towel to remove excess water and toss them in tapioca flour before gently folding them into the batter.
  6. 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 bake for an additional 15-17 minutes until golden and a toothpick comes out clean.
  7. Cool the muffins in the pan for 10 minutes, then remove and let them cool on a wire rack. Store muffins covered at room temperature for the first day, then refrigerate in a sealed container for up to 4 days.

Notes

For a dairy-free option, use plant-based milk such as almond or coconut milk.
These muffins freeze well; store in an airtight container and thaw at room temperature when ready to eat.
Feel free to substitute the strawberries with other berries or fruits you prefer.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 175
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://30minuteplates.com/almond-flour-strawberry-muffins/