Strawberry Muffins
Strawberry season is one of my favorite times of year. As much as I enjoy blueberry muffins, there’s something about the brightness of a strawberry that just makes these muffin hit differently.
If you’re looking for a baking recipe that abides by a ketogenic rule of thumb, these happen to fit that perfectly! These would be perfect for a snack, on the go option, or even a sweet treat. And if you follow the base of this recipe you can pretty much sub out the strawberries for just about anything. Carrots + pecans for carrot cake muffins (yum), your favorite nuts and seeds for a more breakfast specific muffin, some clean chocolate chips even!
Strawberry Muffins
Author: Consciously Coastal
prep time: 15 | cook time: 30 | total time: 45 | Servings: 12
Ingredients:
- 1 1/2 c diced organic strawberries
- 3 pasture raised eggs, at room temp (or a flax egg)
- 1/3 c monkfruit
- 1/3 c @kitehillfoods plain yogurt
- 1/3 c coconut oil, melted
- 2 1/3 c almond flour
- 2 tsp vanilla
- ½ tsp cinnamon
- 2 tsp baking powder
- small pinch himalayan salt
Instructions:
- Preheat your oven to 350F.
- Grease a muffin pan with coconut and set aside.
- In a medium size mixing bowl whisk together eggs (or prepare your flax egg in a small bowl and allow to thicken before incorporating to wet ingredients) monkfruit, yogurt and melted coconut oil. Stir in baking powder and almond flour, fold in together with a spatula until perfectly combined, then fold in diced strawberries, if you use frozen strawberries make sure your defrost and drain them before using to prevent any juice from making the muffin batter too moist.
- Spoon the muffin batter into the 12 muffin cases. Bake for 25-30 minutes. Cool for about 10 minutes and enjoy!
NOTE:If you’re not trying to make this a ketogenic dessert, feel free to sub monkfruit for honey or maple syrup!