Almond Flour Strawberry Muffins
Almond Flour Strawberry Muffins with fluffy texture and sweet summer flavor. These gluten free muffins are the perfect guilt-free treat!
Servings: 12 muffins
Calories: 255kcal
Ingredients
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/3 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons cornstarch divided
- 3 1/3 cups almond flour
- 2 cups strawberries hulled and diced
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and set aside.
- In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda, 2 tablespoons cornstarch and salt. Whisk very well until combined and no lumps.
- Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed. Set aside.
- In a small bowl, combine strawberries with 2 tablespoons of cornstarch and stir to coat evenly. Add to the bowl with batter and give a few gentle stirs just enough to combine.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake muffins for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
Notes
- Store: Store muffins in the refrigerator for 3-4 days. As they're quite moist, I've found they store better when loosely covered rather than in an airtight container.
- Freeze: Freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 255kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 196mg | Fiber: 4g | Sugar: 11g