Nutritional Wisdom with Carly Pollack

Strawberry Shortcake Muffins

Adapted from Against All Grain
Strawberry Shortcake Muffins Strawberry Shortcake Muffins

Could easily be turned into cupcakes with coconut milk whipped cream frosting!

Ingredients
2 1/2 cups almond flour
3/4 tsp baking soda
1/4 tsp sea salt
2/3 cup raw, local honey
1/3 cup coconut oil, melted
4 eggs (at room temperature)
1 tsp lemon juice
2 tsp vanilla extract
1/2 tsp lemon zest
1/2 cup strawberries, finely chopped

Directions
Preheat the oven to 325 degrees . Line a standard muffin tin with baking cups. Combine the honey, coconut oil, eggs, lemon juice, vanilla and lemon zest in the jar of a blender. Puree on medium speed for 20 seconds or until frothy and smooth. Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated. Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about 3/4 of the way full. Bake for 16 to 18 minutes, until a toothpick can be inserted into the middle and comes out clean. If frosting, et the cupcakes cool completely on the counter.

Serving
12 Muffins


Recipe Credit