Strawberry Almond Muffins

strawberry-muffin-1

Like a little bite of Springtime! You can leave off the sliced almond topping to make this recipe nut-free. I usually grease the muffin pan lightly, but for special occasions it’s fun to break out the cute baking cups. Wait for the muffins to cool before peeling off paper liners; they have a tendency to stick while still warm.

 

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Strawberry Almond Muffins
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Strawberry Almond Muffins
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Ingredients
  • 1/4 cup arrowroot flour available at organic markets and online
  • 1/4 cup coconut flour available at organic markets and online
  • 1/2 teaspoon baking powder
  • 1 pinch sea salt
  • 4 large eggs
  • 2 Tablespoons honey
  • 3 Tablespoons warmed coconut oil or ghee
  • 1 teaspoon vanilla extract optional
  • 2 teaspoons lemon zest optional
  • 1/2 cup fresh strawberries chopped
  • 1/4 cup sliced almonds optional
Servings -6
Prep Time -15Min
Cook Time -15Min
Ingredients
  • 1/4 cup arrowroot flour available at organic markets and online
  • 1/4 cup coconut flour available at organic markets and online
  • 1/2 teaspoon baking powder
  • 1 pinch sea salt
  • 4 large eggs
  • 2 Tablespoons honey
  • 3 Tablespoons warmed coconut oil or ghee
  • 1 teaspoon vanilla extract optional
  • 2 teaspoons lemon zest optional
  • 1/2 cup fresh strawberries chopped
  • 1/4 cup sliced almonds optional
Servings -6
Prep Time -15Min
Cook Time -15Min
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a miniature muffin pan, or line with muffin cups.
  2. Whisk together arrowroot flour, coconut flour, baking powder, and salt.
  3. In a separate bowl, combine eggs, honey, vanilla, coconut oil, and lemon zest. Whisk until light and well combined.
  4. Add the dry ingredients to the egg mixture and whisk vigorously for about one minute, until you have a fairly smooth batter.
  5. Add the chopped strawberries and stir gently to distribute them in the batter.
  6. Fill each muffin cup 2/3 full with batter. Sprinkle the tops lightly with sliced almonds.
  7. Bake for about 14-16 minutes, or until golden brown on top. Remove to a metal rack and cool for 15 minutes before serving.
Recipe Notes

To make standard-size muffins, increase the bake time to 22-25 minutes.

 

2 Comments

  1. Brought these to Mother’s Day brunch yesterday…they were a huge hit!! Definitely will make them again.

    • Fantastic! Glad you enjoyed the recipe.

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