Make these healthy Strawberry Muffins during strawberry season and enjoy them as a healthy breakfast or snack. These muffins are gluten-free, clean-eating, paleo, and sugar-free muffins. These muffins are made with whole ingredients and are soft, dense, and tender. Muffin PERFECTION, basically.
Preheat your oven to 350 degrees F and grease a muffin tin with coconut oil.*
In a medium mixing bowl, combine the almond flour, baking soda, and sea salt, and whisk together. Set aside.
In another mixing bowl, mash a couple of ripe bananas (roughly 3/4 cup) until it’s smooth.
Using a large spoon, pour the muffin batter into the muffin tin, filling each about 2/3 of the way full.
Remove and let set for 5 minutes before transferring to a cooling rack. Then, transfer them carefully to a cooling rack to come to room temperature.