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Wholesome Almond Flour Strawberry Muffins

Delicious and healthy almond flour muffins bursting with fresh strawberries, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Make sure it's finely ground for best results.
  • 1 tsp baking soda
  • 1/4 tsp salt Adjust to taste.
Wet Ingredients
  • 3 large eggs, room temperature Helps the batter mix evenly.
  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup maple syrup Can substitute with honey or agave.
  • 1 tsp vanilla extract
Add-Ins
  • 1 cup fresh strawberries, chopped Ensure similar size for even cooking.
  • 1 tbsp chia seeds Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by lining it with silicone liners or lightly greasing each cup with coconut oil or butter.
  3. In a large bowl, whisk together almond flour, baking soda, and salt until evenly combined.
  4. In another bowl, whisk eggs until frothy. Add Greek yogurt, maple syrup, and vanilla extract; whisk until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients bowl. Stir gently with a spatula until just combined; do not overmix.
  6. Gently fold in chopped strawberries and chia seeds if using.
  7. Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 22-25 minutes, starting to check at 20 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  2. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can last up to 5 days in the fridge. For longer storage, freeze them in an airtight container for up to 3 months. When ready, reheat in the oven.