Almond Flour Strawberry Muffins

Moist, tender almond flour muffins dotted with juicy fresh strawberries and a hint of lemon, with no added sugar. Richberry makes the berries taste extra sweet.

Total time: 35 min
Servings: 9
Difficulty: Easy

Almond flour strawberry muffins — Sweet moments, naturally.

Ingredients

200 g almond flour (about 2 cups)
½ tsp baking soda
⅛ tsp salt
3 eggs
1 tbsp ghee, melted

1 tbsp coconut oil, melted
1 tbsp lemon juice
1 tsp vanilla extract
1 cup chopped fresh strawberries

Directions

Preheat oven to 325°F (165°C).
Grease or line a muffin tin.
Mix the batter.
Combine the almond flour, baking soda and salt in a large bowl, and the eggs, ghee, coconut oil, lemon juice and vanilla in a medium bowl. Stir the wet ingredients into the dry, then gently fold in the strawberries.
Fill and bake.
Use a large ice cream or cookie scoop to fill the muffin cups ¾ full. Bake for 20 to 25 minutes, until golden and a toothpick in the centre comes out clean.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

¼ cup maple syrup = 193 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.