Description
These low-carb strawberry almond muffins are a delightful treat, combining the nutty flavor of almond flour with the sweetness of fresh strawberries.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup protein powder
- 1 cup fresh strawberries (diced)
- 3 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine almond flour and protein powder. Mix until well incorporated.
- Toss in diced fresh strawberries, ensuring they are evenly distributed throughout the dry mixture.
- In another bowl, blend eggs, Greek yogurt, honey, and vanilla extract. Beat until smooth.
- Gently fold the wet ingredients into the dry mix until just combined.
- Use a muffin scoop to portion the batter into a greased muffin tin, filling each cup three-quarters full.
- Place in the preheated oven and bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra sweetness, feel free to substitute maple syrup for honey.
- Frozen strawberries can be used if fresh aren’t available; just ensure they are well-drained before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg