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Sweet and tender, these strawberry almond flour muffins are a delightful, low carb treat. Each bite delivers bursts of juicy strawberries enveloped in a subtly nutty, moist texture, perfect for a guilt-free indulgence!
These strawberry almond flour muffins are a delightful revelation for anyone seeking a sweet treat without the carb overload. They perfectly showcase how a simple swap of flour can transform a classic into a gluten free pleasure.
What sets these muffins apart, beyond their low-carb profile, is their incredible texture. Thanks to the almond flour, they bake up wonderfully moist and tender. These are a far cry from the dry, crumbly reputation some low-carb baked goods unfortunately earn.
Perfect for a quick breakfast, a mid-afternoon snack, or a lighter dessert. These strawberry almond flour muffins prove that healthy eating doesn’t mean sacrificing flavor or enjoyment.
Each muffin is packed with juicy, vibrant strawberries, which provide a natural sweetness and burst of flavor. You can sub in blueberries or chopped raspberries.
If you like this recipe you will also love these Strawberry Crumble Almond Cookies or Healthier Raspberry Cream Cheese Muffins.
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Strawberry Almond Flour Muffins (Low Carb)
Ingredients
- 3 large eggs,, room temp + lightly beaten
- 2/3 cup (133.33 g) Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract, (optional)
- 1/4 cup (59.15 ml) milk, of choice
- 1/4 cup (50 g) sugar, of choice
- 1/4 cup (56.75 g) unsalted butter,, melted
- 1¾ cups (196 g) almond flour
- 1/2 cup (60 g) coconut flour
- 1 tbs baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (144 g) strawberries,, chopped
- 1 tsp lemon zest
- 2 tsp turbinado sugar, (optional)
Instructions
- Preheat oven to 400℉. Spray a 12 slot muffin tray with olive oil spray or line with muffin liners.
- With paper towel, pat dry the chopped strawberries.
- In a large bowl, whisk together the eggs, yogurt, vanilla and almond extract until smooth. Next, add in the milk, sugar, butter and whisk together until combined. Then, add in the almond flour, coconut flour, baking powder, baking soda, salt and mix together until incorporated. Fold in the strawberries and lemon zest. Transfer batter to the muffin slots filling 3/4 way full. Top each with turbinado sugar.
- Bake for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350℉ and bake for 15 minutes or until golden and a toothpick comes out clean.
Notes
- Store leftovers in an airtight container on your counter.
- You can use raspberries or blueberries instead of strawberries.
I have made these exactly as written using golden or brown monk fruit as my “sweetner of choice”, and also with fresh or frozen blueberries. the only thing I did different with blueberries is I added fresh lemon juice and zest. The texture is definitely different than muffibs made from regular wheat flour, but I like the texture and the flavor is wonderful.
Excellent almond flour muffins Thanks
I too am wondering about alternative to coconut flour? Also, do you think there would be other modifications if I use raspberries? I am thinking I may need to reduce some liquid ingredients as I know raspberries are more water dense. Thanks for the great service!
Hi! Just verifying that 1 tablespoon of baking powder is correct? Thanks!
HI Jennifer yes it is!
I made these and while being very good, they fell apart quite easily and crumbled. had to eat them with a spoon.
Hi, would it change the recipe much if I sub whipped cottage cheese for te yogert?
HI Nancy, 100% would work here!
Can I sub another flour for coconut flour?
can I use frozen berries?
Hi Jenifer, yes you can!
Can we sub any other flour for the coconut flour?
I’d like to know this too as we have an allergy to coconut.
Thought the same thing 🙂
is 1TBSP correct for baking powder?
Seems that this is the only question that is not being answered. After some reserach I can understand why since it seems there is not a good 1:1 ratio substitute. The following may help and is from Global Resources Direct:
Can I use almond flour as a 1:1 substitute for coconut flour?
While almond flour can be used as a substitute for coconut flour, it is not a 1:1 replacement. Generally, use 1 cup of almond flour for every 1/4 to 1/3 cup of coconut flour, and adjust the liquid in the recipe accordingly.
Are there any nut-free substitutes for coconut flour?
Yes, cassava flour and tigernut flour are both nut-free and gluten-free options that can be used as substitutes for coconut flour in baking recipes.
How do I adjust the liquid when using a coconut flour substitute?
Coconut flour is highly absorbent, so when using a substitute, you may need to reduce the liquid in your recipe by 10-20% to achieve the desired consistency. Experiment with ratios to find the perfect balance for your specific recipe.
Can I mix different flours to replace coconut flour?
Absolutely! Combining multiple flours, such as almond flour and cassava flour, can help you achieve a texture and flavor profile that closely mimics that of coconut flour. Don’t be afraid to experiment and find the perfect blend for your needs.
Hope this helps someone to venture in with the recipe. I am going to try with coconut first and then try alternative. Also, thinking I will try raspberries as a substitute for strawberries.