Description
Delight in these Homemade Almond Flour Strawberry Muffins—a naturally gluten-free, moist, and flavorful treat perfect for breakfast or a nutritious snack. Made with almond flour, fresh strawberries, and a touch of vanilla, these muffins combine wholesome ingredients to create a tender crumb and a hint of fruity sweetness.
Ingredients
Scale
Wet Ingredients
- 3 eggs (room temperature, about 70°F)
- 2/3 cup sweetener (such as erythritol or your preferred low-carb sweetener)
- 1/2 cup almond milk
- 1/3 cup coconut oil (melted and cooled to room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups almond flour (preferably King Arthur almond flour for a finer crumb)
- 2 tsp baking powder
Add-ins
- 1 cup strawberries (hulled and diced into 1/4-inch pieces)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining with muffin liners.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sweetener, almond milk, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the almond flour and baking powder to ensure even distribution of the leavening agent.
- Combine wet and dry mixtures: Slowly incorporate the dry ingredients into the wet ingredients, folding gently until fully combined but not overmixed to preserve the light texture.
- Fold in strawberries: Carefully fold the diced strawberries into the batter, distributing them evenly without crushing.
- Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Place the muffins in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store in an airtight container for up to 3 days.
Notes
- Ensure eggs and coconut oil are at room temperature to create a smooth batter and better rise.
- Use fresh, ripe strawberries for the best flavor and texture; frozen strawberries can add too much moisture.
- If you prefer a sweeter muffin, adjust the sweetener amount to taste.
- Almond flour varies in grind size; finer flour yields a more delicate texture.
- Store muffins in airtight containers at room temperature for up to 3 days or refrigerate for longer freshness.
