These delicious, fluffy strawberry almond muffins make for the perfect snack. They’re also a great addition to kids’ lunchboxes and can be prepped ahead, and even frozen for easy re-heating. These muffins are made with a mix of whole wheat flour and almond flour making it a nutrient-dense treat.
With holiday season in full swing, you can also gift these to your friends and family. Edible gifts are always a hit when baked with love at home.
TIPS TO MAKE THESE STRAWBERRY ALMOND MUFFINS:
- Use blanched almond flour, instead of almond meal. Blanched almond flour means the skin of the almonds have been removed giving it a finer flour texture making the muffins less dense as well.
- Use muffin liners or grease well your muffin tray. Since the muffins are made with almond flour, they’re quite delicate so it’s best to use muffin liners. Otherwise, be sure to cool completely the muffins or even chill in the fridge first before taking these out of the muffin tray so they don’t crumble.
- Swap the strawberries with other berries. These muffins are so versatile you can also use raspberries or even blueberries. It’s ideal to use fresh berries so it doesn’t ‘bleed’ as much from the moisture of the berries. If using frozen, don’t thaw the berries and just add it straight into the batter and mix very gently.
Check out these other muffin recipes in the blog:
Lemon Blueberry Almond Muffins
Banana Blueberry Coconut Muffins
Buckwheat Chocolate Chip Muffins
Double Chocolate Banana Muffins
Servings: 12 muffins
Calories: 252kcal
Ingredients
- 1.5 cups whole wheat flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup coconut oil melted
- 2 large eggs
- 1/2 cup raw sugar or sub with other sweetener
- 2 teaspoons vanilla extract
- 1/2 cup almond milk or sub with milk of choice
- 250 grams strawberries diced
- 2 tablespoons almond flakes for topping
Instructions
- Preheat your oven to 180 degrees Celsius. Line a regular sized muffin pan with muffin liners.
- In a large bowl, whisk the eggs with the melted coconut oil until smooth and creamy. You can also use a stand mixer or hand mixer. Add the vanilla extract. In another bowl, whisk together the wholewheat flour, almond flour, baking powder and salt.
- Add the eggs one at a time and mix til combined. With the mixer in low, add the flour in 3 separate portions, alternating with milk and ending with the flour.
- Toss the strawberries with about 2 teaspoons of flour to keep it from sinking to the bottom of the batter. Gently fold in about 2/3 of the diced strawberries. Scoop the batter into each muffin hole and top with more strawberries and almond flakes. Bake for about 25 minutes or until the top is golden and a toothpick comes out clean when inserted. Once done, cool on a rack before removing from the muffin tray.
- Store in the fridge for up to 5 days or in the freezer for up to a month.
Notes
It’s best to use fresh strawberries since frozen strawberries tend to get heavier with the moisture and weighs down the muffins.Â
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Nutrition
Sodium: 242mg | Calcium: 92mg | Vitamin C: 12mg | Vitamin A: 49IU | Sugar: 10g | Fiber: 3g | Potassium: 119mg | Cholesterol: 31mg | Calories: 252kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 9g | Fat: 16g | Protein: 6g | Carbohydrates: 24g | Iron: 1mg
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Be sure to tag me in Instagram @fitfoodiemommy or let me know in the comments below if you ever try these muffins.
What are you baking this holiday season?
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