Clean Diet Strawberry Muffins
$0.00 Cooking Fee
Serving Size: 1 muffin
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 12 people
Instructions
- Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
- Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
- Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
- Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:
- For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
- For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook25
Passive0
Total Time35 minutes minutes
Recipe Serving Size12 people
Ingredients
Ingredients
- 1 tablespoon coconut oil for greasing the muffin tin
Dry ingredients:
- 2 cup almond flour super fine
- 1⁄2 teaspoon baking soda
- 1/8 teaspoon Kosher salt
Wet ingredients:
- 3 egg large
- 1/4 cup honey
- 1 tablespoon coconut oil melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
Fold in:
- 1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin panReheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.
Nutrition
Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg
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