Post by Loupy on May 15, 2017 13:20:57 GMT -7
Strawberry Muffins Gluten-free, Dairy-free, Sugar-free, THM-S, Keto
Author: MamaShire @ mamashire.com/strawberry-muffins-gluten-free-and-dairy-free/
Deliciously moist strawberry muffins make for a great breakfast, brunch, or quick snack.
I think one of my favorite things to bake has to be muffins. Muffins are so easy to make and just plain fun to eat. And I love their look and texture. They great for breakfast or a quick snack. These would look really pretty with a special brunch as well.
Ingredients
2 cups blanched almond flour
¼ cup coconut flour
½ cup THM Super Sweet Blend or *homemade sweetener
1 teaspoon aluminum-free baking powder
½ teaspoon Himalayan salt
6 eggs
½ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen, chopped
Instructions
Preheat oven to 375°.
Grease a 12 cup muffin pan with cooking spray or line with paper cups.
Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and salt in a medium mixing bowl.
In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract.
Blend the flour mixture into the egg mixture and mix thoroughly.
Gently add in the strawberries.
Fill muffin cups ¾ full.
Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean.
Let muffins cool in pan for 5 minutes and then remove to a wire rack.
Serve warm or room temperature.
Notes
*homemade sweetener - 1 cup Now Foods non-GMO erythritol + 1 teaspoon Now Foods Better Stevia
Author: MamaShire @ mamashire.com/strawberry-muffins-gluten-free-and-dairy-free/
Deliciously moist strawberry muffins make for a great breakfast, brunch, or quick snack.
I think one of my favorite things to bake has to be muffins. Muffins are so easy to make and just plain fun to eat. And I love their look and texture. They great for breakfast or a quick snack. These would look really pretty with a special brunch as well.
Ingredients
2 cups blanched almond flour
¼ cup coconut flour
½ cup THM Super Sweet Blend or *homemade sweetener
1 teaspoon aluminum-free baking powder
½ teaspoon Himalayan salt
6 eggs
½ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup strawberries, fresh or frozen, chopped
Instructions
Preheat oven to 375°.
Grease a 12 cup muffin pan with cooking spray or line with paper cups.
Using a whisk combine the almond flour, coconut flour, sweetener, baking powder and salt in a medium mixing bowl.
In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract.
Blend the flour mixture into the egg mixture and mix thoroughly.
Gently add in the strawberries.
Fill muffin cups ¾ full.
Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean.
Let muffins cool in pan for 5 minutes and then remove to a wire rack.
Serve warm or room temperature.
Notes
*homemade sweetener - 1 cup Now Foods non-GMO erythritol + 1 teaspoon Now Foods Better Stevia
