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.
2tablespooncoconut oil,melted, plus more to grease muffin tin
1 ½teaspoonvanilla extract
1 ½cupsfresh strawberries,diced (plus more to top muffins)
Instructions
Preheat your oven to 350 degrees F and grease a muffin tin with coconut oil.*
Then prep strawberries - remove the husk and then dice them into evenly sized pieces. Set them aside while prepping the batter.
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 ¾ cup) until it’s smooth.
Next, add the eggs, pure maple syrup, melted coconut oil, and vanilla. Mix until thoroughly combined.
Add in the dry ingredients we mixed earlier, and mix to combine.
Now, add in the diced strawberries, and then fold them into the mixture.
Using a large spoon, pour the muffin batter into the muffin tin, filling each about ⅔ of the way full.
Add a few more diced strawberries to the top.
Now, transfer to the oven and bake for 18-20 minutes, or until the muffins are firm in the center and lightly golden edges and a toothpick or knife inserted comes out clean.
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.
Notes
If you’d prefer not to add the extra oil, you could also use muffin liners, but I’ve never really been a fan of them, and these muffins won’t stick to the pan if it’s greased.