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Strawberry Shortcake Muffins

Servings: 12
Calories: 229kcal

Ingredients

  • 2 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup coconut oil melted
  • 1/3 cup honey
  • 1 1/2 cups fresh strawberries diced
  • 1 tbsp vanilla extract
  • 2 eggs
  • coconut oil spray

Instructions

  • Preheat the oven to 350ºF.
  • Combine the dry ingredients in a large mixing bowl.
  • In a smaller bowl, heat the coconut oil and honey until melted.  Add the remaining wet ingredients, including the strawberries, and mix well.
  • Pour the wet ingredients into the dry mixture, and stir until combined.
  • Grease a 12-cup muffin tin with coconut spray, or line it with paper muffin cups (I give those a little spray too), & scoop the mixture in.
  • Bake at 350ºF for 18-20 minutes, or until lightly browned on top and slightly firm to the touch.
  • Allow them to cool & enjoy!

Nutrition

Calories: 229kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 110mg | Fiber: 3g | Sugar: 10g | Iron: 1mg