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Strawberry Muffins

StrawberryMuffins

In my family we fight over strawberries; you’re pretty much an outcast if you don’t like them. They are commonly found in our traditional strawberry shortcake on birthdays but also in many other family desserts. These muffins are a great breakfast treat featuring one of my favorite fruits.

From our kitchen to yours, Dana

Ingredients

2 cups almond flour
½ teaspoon baking soda
⅛ teaspoon salt
3 eggs
¼ cup honey
1 tablespoon ghee, melted
1 tablespoon coconut oil, melted
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup chopped fresh strawberries

Directions

Preheat oven to 325 degrees and grease muffin tin
Combine almond flour, baking soda and salt in a large bowl
Combine eggs, honey, ghee, coconut oil, lemon juice and vanilla extract in a medium bowl
Stir wet ingredients into dry ingredients and then gently fold in strawberries
Use a large ice cream or cookie scoop to fill muffin cups ¾ full
Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean

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