July 24, 2021
Strawberry Almond Muffins
These easy muffins come together in a blender and you can substitute any berry you prefer. Feel free to vary the extracts used to vary the flavor profile.
Servings: 12
Calories: 160kcal
Ingredients
- 1/2 cup sour cream or Greek yogurt, or coconut cream with 1 tablespoon lemon juice added
- 3 eggs
- 1/4 cup monk fruit powdered (add half first and taste)
- 1 teaspoon almond extract or vanilla extract
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons protein powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup strawberries chopped into bite size pieces
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with paper liners. Set aside.
- Combine all ingredients except the strawberries in a blender and blend until smooth. Stir in the strawberries and then distribute the batter evenly between the lined muffin tins, they should be about 3/4 of the way full.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a tested muffin just comes out clean.
- Cool the muffins in the tin for 10 minutes then remove and cool completely.
Nutrition Facts
Strawberry Almond Muffins
Amount per Serving
Calories
160
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
46
mg
15
%
Sodium
123
mg
5
%
Potassium
98
mg
3
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
121
IU
2
%
Vitamin C
7
mg
8
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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