I’m absolutely obsessed with this muffin recipe, it’s so easy and so good. They are also extremely moist! Sometimes gluten free stuff can taste like cardboard but not these bad boys.
I mean alright, to be honest I’ve never eaten a muffin I didn’t like, but these have my heart! Imagine: Mega moist muffin + warm, gooey strawberries inside. Plus, they’ll make your house smell amazing!
These are everything one could hope for. Oh, and did I mention that they are gluten free and that they are on the healthier side of the muffin world? I won’t tell if you won’t!
They are perfect for dessert. They also make a great breakfast.
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 3/4 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp vanilla
- Pinch of salt
- 1.5 cups almond flour
- 1 cup unsweetened applesauce or mashed banana
- 2 eggs
- 1/4 cup chopped strawberries
- 4 tbsp coconut oil
Preheat oven to 175 degrees C.
Grease a muffin tin with coconut oil or line with parchment paper liners.
Add the coconut oil, applesauce or mashed banana to a bowl. Add the pure maple syrup, almond milk, vanilla and eggs. Whisk until well combined.
Add the baking powder, baking soda and salt. Whisk until well combined.
Add the almond flour. Use a rubber spatula or spoon to mix until almost combined. Fold in the chopped strawberries until just combined. Scoop the batter into the prepared muffin tin wells.
Bake for 16-18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes and then remove them.
Muffins can be stored at room temperature for up to 3 days. Place them on top of a paper towel to absorb excess moisture, and seal them in an airtight container.