Strawberry Almond Flour Muffins (Low Carb)

Servings:

Prep Time: 5

Cook Time: 20

Total Time: 25

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!

Equipment

Ingredients

3 large eggs, room temp + lightly beaten
2/3 cup Greek yogurt
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1/4 cup milk of choice
1/4 cup sugar of choice
1/4 cup unsalted butter, melted
1¾ cups almond flour
1/2 cup coconut flour
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup strawberries, chopped
1 tsp lemon zest
2 tsp turbinado sugar (optional)

US Customary - Metric

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

You may also like these Healthier Orange Almond Flour Muffins

Store leftovers in an airtight container on your counter.
You can use raspberries or blueberries instead of strawberries.

Nutrition

Author: Stella Drivas