Paleo Strawberry Muffins
Grain-Free Strawberry Muffins are a fresh, delicious breakfast or snack.
Servings: 9 muffins
Calories: 198kcal
Equipment
Ingredients
- 3 eggs
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups finely ground almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup fresh strawberries chopped
- 1 Tbsp orange zest optional*
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin liners.
- Add the eggs, pure maple syrup, and vanilla extract in a large mixing bowl (the wet ingredients) and mix until combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt (dry ingredients). Transfer the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms.
- Fold in the chopped strawberries and the orange zest (if adding) until the strawberries are well-distributed throughout the batter.
- Pour the strawberry muffin batter to the prepared muffin tin, filling the muffin holes most of the way up.
- Bake on the center rack of the preheated oven for 28 to 35 minutes, or until the muffin tops are golden brown and the muffins test clean. I bake mine for 30 minutes.
Notes
If you have an instant-read thermometer, you can check the internal temperature of the muffins. Muffins are considered fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit.
Store leftover muffins in an airtight container in the refrigerator for up to 1 week. You can also freeze these muffins in a freezer bag for up to 3 months.
If you don't own a muffin pan, you can use a standard 9" x 5" loaf pan to make a strawberry loaf. Bake at 350 for 50 to 70 minutes, covering the bread pan with foil for half of the bake time.
*You can also use the zest of one lemon
Nutrition
Serving: 1of 9 | Calories: 198kcal | Carbohydrates: 19g | Protein: 8g | Fat: 11g | Sugar: 8g