I’m absolutely obsessed with this muffin recipe, it’s so easy and so good. They are also extremely moist! Sometimes gluten free stuff can taste like cardboard but not these bad boys.
I mean alright, to be honest I’ve never eaten a muffin I didn’t like, but these have my heart! Imagine: Mega moist muffin + warm, gooey strawberries inside. Plus, they’ll make your house smell amazing!
These are everything one could hope for. Oh, and did I mention that they are gluten free and that they are on the healthier side of the muffin world? I won’t tell if you won’t!
They are perfect for dessert. They also make a great breakfast.
Ingredients:
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 3/4 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp vanilla
- Pinch of salt
- 1.5 cups almond flour
- 1 cup unsweetened applesauce or mashed banana
- 2 eggs
- 1/4 cup chopped strawberries
- 4 tbsp coconut oil
INSTRUCTIONS
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Preheat oven to 175 degrees C.
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Grease a muffin tin with coconut oil or line with parchment paper liners.
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Add the coconut oil, applesauce or mashed banana to a bowl. Add the pure maple syrup, almond milk, vanilla and eggs. Whisk until well combined.
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Add the baking powder, baking soda and salt. Whisk until well combined.
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Add the almond flour. Use a rubber spatula or spoon to mix until almost combined. Fold in the chopped strawberries until just combined. Scoop the batter into the prepared muffin tin wells.
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Bake for 16-18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes and then remove them.
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Muffins can be stored at room temperature for up to 3 days. Place them on top of a paper towel to absorb excess moisture, and seal them in an airtight container.
Enjoy !
Don’t forget to tag me in your Booties & Smoothies recreations on Instagram @booties_and_smoothies #bootiesandsmoothies
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