Strawberry Almond Muffins

5 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword almond, american, breakfast, dairy-free, easy, muffin, nightshade-free, strawberry, vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 160kcal

Author Jenny Ross

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

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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