Strawberry-Almond Muffins are filled with juicy strawberries, these muffins are merely scrumptious and simply as fairly. They usually’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 at the least four days. Take pleasure in sparsely!
Prep Time: 25 min | Cooking Time: 25 to 30 min| Yield: 12 Muffins
Avocado spray oil
1 cup diced contemporary strawberries
I tablespoon maple syrup or honey
2 teaspoons chia seeds
1/three cup ghee or pasture-raised butter,
three giant eggs
1/three cup honey
three/four cup coconut or almond milk
1/four teaspoon pure vanilla or almond
1 cup blanched almond flour
1/three cup coconut flour
half teaspoon baking soda
1/four teaspoon Celtic sea or pink
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 eight 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. Progressively 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 prime with one other 1 tablespoon of the batter. Bake for 25 to 30 minutes 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 can have a flatter prime—not a conventional rounded prime like muffins made with wheat flour.