Strawberry-Almond Muffins are full of juicy strawberries, these muffins are merely scrumptious and simply as fairly. And so they’re gluten-free! Take pleasure in for breakfast or as a noon snack with a cup of tea. They retailer nicely within the fridge for a minimum of 4 days. Take pleasure in moderately!
Prep Time: 25 min | Cooking Time: 25 to 30 min| Yield: 12 Muffins
- Avocado spray oil
- 1 cup diced recent strawberries
- I tablespoon maple syrup or honey
- 2 teaspoons chia seeds
- 1/3 cup ghee or pasture-raised butter,
- 3 giant eggs
- 1/3 cup honey
- 3/4 cup coconut or almond milk
- 1/4 teaspoon pure vanilla or almond
- 1 cup blanched almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Celtic sea or pink
- Himalayan salt
Preheat the oven to 325 F and insert muffin liners right into a 12-cup muffn tin. Spray every liner with the avocado oil.
In a small saucepan over low warmth, mix the strawberries, maple syrup, and chia seeds. Simmer, stirring often, for 8 to 10 minutes. Take away from the warmth and let cool. In a medium bowl, whisk collectively the ghee, eggs, honey, nut milk, and vanilla ex- tract and put aside.
In one other bowl, completely mix the almond flour, coconut flour, baking soda, and salt. Step by step add the moist substances to the dry substances whereas stirring. Make sure the combination is completely mixed. Pour the batter into the muffn cups, filling midway. Spoon in 1 teaspoon of the strawberry compote, then high with one other 1 tablespoon of the batter. Bake for 25 to half-hour or till a toothpick or thin-bladed knife inserted into the middle of a muffin comes out clear.
Key substances for stress discount: almonds, strawberries
These muffins could have a flatter high—not a conventional rounded high like muffins made with wheat flour.