Clean Diet Strawberry Muffins

Serving Size: 12 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35

Recipe Serving Size12 people

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

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

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.

(3) Add a binder

When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

(4) Lower cooking time and temperature

Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

(5) Cool in the pan

Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Reheating Instructions

Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition