Gluten Free Strawberry Muffins 

Keepin' it healthy! Some serious satisfaction for that sweet tooth!

Try them and let me know how they turn out.

Love,

Lynda

Ingredients

• 2 cups almond flour
• 1/4 cup maple or palm coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 organic eggs, beaten
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ cup chopped strawberries

Instructions

Preheat the oven to 375°F. Prepare a 24-cup mini muffin tin by generously oiling each muffin cup, or line each cup with two paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free.

Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Fold in the strawberries. Fill the muffin tin ½-¾ full,  place on a baking sheet and bake for about 15 minutes, until the tops are golden brown and a toothpick comes out clean when inserted in the center.

Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Adapted from https://www.rebeccakatz.com/recipe-box/gluten-free-blueberry-mini-muffins