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Strawberry Almond Flour Muffins Recipe

Strawberry Almond Flour Muffins Recipe
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★★★★★

4.8 from 21 reviews

These Strawberry Almond Flour Muffins are a delightful low-carb, grain-free treat that combines the natural sweetness of strawberries with the nutty flavor of almond and coconut flours. Perfect for a breakfast on the go or a healthy snack, these muffins are fluffy, moist, and lightly sweetened with a keto-friendly sweetener, topped with crunchy sliced almonds for extra texture.

Ingredients

Scale

For the Strawberry Jam

  • 1 cup frozen strawberries (about 15)
  • 2 tbsp Joy Filled Eats Sweetener (or Lakanto sweetener as alternative)
  • Pinch of salt

For the Muffins

  • 6 eggs
  • 1 cup almond flour
  • 3/4 cup coconut flour
  • 1/4 cup Joy Filled Eats Sweetener (or Lakanto sweetener as alternative)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 5 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 tbsp sliced almonds, crushed

Instructions

  1. Prepare the Jam: In a small saucepan, combine frozen strawberries, 2 tablespoons of sweetener, and a pinch of salt over medium heat. Bring to a boil, smashing the berries as they soften to create a smooth sauce. Reduce heat to medium-low and cook for about 10 minutes, stirring frequently until the mixture thickens to a loose jam consistency. Remove from heat and let cool. This yields approximately 1/3 cup of strawberry jam.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease or spray a regular muffin tin to prevent sticking.
  3. Whip the Eggs: Using a stand mixer fitted with a whisk attachment, add the 6 eggs and whip until the mixture is light, foamy, and has tripled in volume. This can also be done with a handheld mixer using a large bowl to avoid splatter.
  4. Mix Dry Ingredients: Switch to a paddle attachment on your mixer if using a stand mixer. Add almond flour, coconut flour, salt, sweetener, baking powder, and baking soda to the whipped eggs. Mix on medium speed until well combined, scraping down the sides of the bowl once or twice.
  5. Add Wet Ingredients: Add sour cream, melted butter, vanilla extract, and almond extract to the batter. Mix again until thoroughly combined.
  6. Incorporate Strawberry Jam: Gently fold the cooled strawberry jam into the batter just until incorporated to maintain some texture and flavor bursts.
  7. Fill Muffin Tins and Add Topping: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crushed sliced almonds evenly over the tops of the muffins.
  8. Bake: Bake the muffins at 350°F (175°C) for 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow muffins to cool in the tin for about 10 minutes before carefully removing. Serve warm with butter or almond butter for extra indulgence. Store leftovers in a covered container in the fridge or freeze for longer storage.

Notes

  • You can substitute Joy Filled Eats Sweetener with Lakanto or any other keto-friendly sweetener of choice.
  • Ensure eggs are whipped to the right volume to get fluffy muffins.
  • If using fresh strawberries, reduce cooking time for jam accordingly as they release more moisture.
  • These muffins keep well refrigerated for up to 5 days and are freezer-friendly for up to 3 months.
  • To keep the muffins moist, avoid overbaking.
  • For a dairy-free version, substitute butter and sour cream with coconut oil and a dairy-free sour cream alternative.

Nutrition

Keywords: Strawberry almond flour muffins, low carb muffins, gluten free muffins, keto-friendly muffins, healthy breakfast muffins, grain free muffins, almond flour baking

Find it online: https://trendytasterecipes.com/strawberry-almond-flour-muffins-recipe/