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Strawberry Almond Flour Muffins Recipe

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4.1 from 146 reviews

Delicious and moist strawberry muffins made with almond flour and natural sweeteners, perfect for a gluten-free and grain-free snack or breakfast option. These muffins are rich in flavor, tender in texture, and topped with fresh strawberries for an extra fruity touch.

Ingredients

Dry Ingredients

  • 2 cups superfine blanched almond flour
  • 2 tbsp tapioca flour / arrowroot starch (or cornstarch if preferred)
  • 1 tbsp coconut flour (optional; can be omitted and replaced with 2 tbsp more tapioca flour if allergic)
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Wet Ingredients

  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 1/4 cup unrefined coconut oil
  • 5 tbsp pure maple syrup
  • 1/2 cup unsweetened almond milk (or preferred milk)

Additional Ingredients

  • 1 cup fresh strawberries, chopped (plus extra for topping)
  • 1/2 tsp pure granulated maple sugar (optional for topping, or any granulated sweetener)

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with baking liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking powder, and baking soda until evenly combined.
  3. Combine wet ingredients: In a separate medium bowl, whisk eggs, vanilla extract, maple syrup, coconut oil, and almond milk until smooth and thoroughly mixed.
  4. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients and stir until fully combined. Gently fold in the chopped strawberries to distribute them evenly through the batter.
  5. Fill muffin cups: Use an ice cream scoop to evenly portion the batter into the prepared muffin pan. Top each muffin with additional fresh strawberries and sprinkle with optional maple sugar for added sweetness and texture.
  6. Bake: Place the muffin pan in the preheated oven and bake for 17-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool: Allow the muffins to cool in the pan for at least 12 minutes before removing. Let them cool completely before storing or adding any frosting if desired.

Notes

  • You can substitute tapioca flour with arrowroot starch or cornstarch if not corn-sensitive.
  • If allergic to coconut, omit the coconut flour and add 2 tbsp more tapioca flour to maintain texture.
  • Fresh strawberries can be replaced with frozen, but fresh is preferred for best texture.
  • Storing muffins in an airtight container keeps them fresh for up to 3 days at room temperature or up to a week refrigerated.
  • You can add a frosting topping once muffins are completely cooled, if desired.
  • This recipe is naturally gluten-free and grain-free, suitable for Paleo-style diets.

Find it online: https://recipethrive.com/strawberry-almond-flour-muffins-recipe/