Healthy Strawberry Muffins
Ingredients
The dry ingredients
-
34
grams
freeze dried strawberries
-
1¼
cups
finely ground almond flour
-
½
cup
cassava flour
-
2
teaspoons
ground cinnamon
-
½
teaspoon
baking soda
-
½
teaspoon
Diamond Crystal kosher salt
The wet ingredients
-
½
cup
ghee or softened coconut oil
-
⅔
cup
maple sugar or coconut sugar
-
2
large
eggs
-
⅓
cup
almond milk or cashew milk or coconut milk
-
2
teaspoons
lemon zest
-
1
teaspoon
freshly squeezed lemon juice
-
1
teaspoon
vanilla extract
The fresh ingredients
-
1½
cups
diced strawberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with parchment liners.
- Blitz the freeze dried strawberries in a food processor until powdered.
- In a bowl, whisk together the strawberry powder, almond flour, cassava flour, cinnamon, baking soda, and salt.
- In a stand mixer, blend the ghee and maple sugar until fluffy.
- Add the eggs, milk, lemon zest and juice, and vanilla to the mixture and combine.
- Mix in the dry ingredients until just combined.
- Scoop a small amount of batter into the bottom of each muffin liner.
- Fold the diced strawberries into the remaining batter and fill the muffin liners.
- Bake for about 25 minutes, rotating the pan halfway through, until golden brown.
- Cool the muffins on a wire rack before serving.
Nutrition Facts (estimated)
Servings
12
Calories
226
Total fat
14g
Total carbohydrates
23g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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