Strawberry Shortcake Muffins

Breakfast, Desserts | August 23, 2014 | By

Strawberry Shortcake Muffins
  1. 2 1/2 cups blanched almond flour
  2. 1/4 tsp sea salt
  3. 1/2 tsp baking soda
  4. 2 large eggs
  5. 1/3 cup coconut cream (the fatty layer at the top of a can of coconut milk)
  6. 2 tbsp pure maple syrup or raw honey
  7. 2 tsp lemon zest (lemon zest means to grate the lemon peel)
  8. 1 1/2 tsp pure vanilla extract
  9. 1/2 cup finely diced fresh strawberries
  1. Preheat oven to 325 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
  2. In a small bowl, mix together the blanched almond flour, salt and baking soda.
  3. In a large bowl, whisk together the eggs, yogurt, maple syrup, lemon zest and vanilla until well blended.
  4. Using a spoon, slowly stir in the almond flour mixture until well incorporated.
  5. Next, fold in the finely diced strawberries. Then, evenly distribute the muffin batter into each of the lined muffin cups making sure to fill no more than 2/3 full.
  6. Bake for approximately 25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!
Hearth and Honey


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>