I love to bake up healthy treats for the kids on Valentine’s Day; any excuse to use my heart-shaped silicone baking pan is good with me! This year I found some really amazing organic strawberries on special, so decided to whip up some berry muffins.
I adapted this recipe from Paleo Gluten-Free Eats, and was really happy with how they turned out. I debated whether I should include the almond extract, as I think it’s a natural pairing for the cherries called for in the original recipe. I wound up using it, though, and my husband in particular really liked the subtle almond flavor.
These have a great texture, aren’t too sweet and were easy to throw together. Can’t wait to try them again in the spring and summer with local berries!
Paleo Strawberry Muffins
adapted from Paleo Gluten-Free Eats
1 1/2 cup almond flour
1/4 cup arrowroot starch
1/4 cup coconut oil
1/4 cup pure maple syrup
3 whole eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 tsp. baking powder
1/4 tsp. sea salt
1 cup chopped strawberries
Preheat the oven to 350 degrees and either line a muffin pan with paper liners or grease the individual cups.
Combine all ingredients except the berries together in the bowl of a stand mixture. Blend until smooth, then stir in the chopped strawberries.
Fill muffin liners with batter and bake on 350 degrees for 30 minutes until the tops of the muffins begin to turn golden.