Strawberry Almond Flour Muffins

Your morning muffin just got a clean upgrade.

My strawberry almond flour muffins are soft, naturally delicious, and completely gluten-free. Made with all-natural ingredients and crafted for clean eating, they’re a feel-good option for those supporting autoimmune wellness and sensitive lifestyles — without sacrificing flavor.

Ingredients

2 ½ cups of strawberry almond flour

¼ cup tapioca flour

2 teaspoons of baking powder

½ cup of sweetener – I like Monk fruit or Swerve

3 eggs

⅓ cup unsweetened almond milk

⅓ cup melted coconut oil

1/2 cup fresh strawberries – diced

Directions

1.     Preheat oven to 350°F.  Line a 12-hole muffin pan with muffin paper. Set aside.

2. Whisk your strawberry almond flour, tapioca flour, and baking powder.

3. In another bowl, whisk together eggs, sweetener of your choice, almond milk, and melted coconut oil.

4. Combine you wet to dry.

5. Fold in the diced strawberry.

6. Pour using a scoop the muffin batter evenly into the 12-muffin case.

7. Bake for 22 – 25 minutes or until a toothpick inserted in the middle of the muffins comes out clean.

8. Cool for 10 minutes in the muffin pan, then transfer onto a cooling rack and cool for another 10 minutes.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.