Description
These Strawberry Almond Muffins are crazy delicious, and so good for you. Sweet strawberries with nutty undertones.
Ingredients
Units
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For the muffins
- 2 cups almond flour
- 1 1/2 tsp baking soda
- 1/4 tsp sea salt
- 4 eggs
- 1/4 cup coconut oil
- 1 tbsp vanilla extract
- 8 medjool dates, pitted
- 1 1/4 cup of sliced strawberries
For crumbles (to top muffins)
- 1 tbsp coconut oil
- 1/3 cup macadamia nuts
- 1/3 cup walnuts
- 2 tbsp coconut sugar
Instructions
- Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.
- Prepare the “crumbly top”: add all ingredients to a food processor and pulse until you get a crumb-like consistency. Transfer crumbles to a bowl and set aside.
- Make the muffins: mix almond flour, baking soda and sea salt in a large bowl, and set aside. In a food processor, process eggs, dates, vanilla extract and coconut oil until smooth; pour into bowl with dry ingredients and mix until no limps remain. Fold in strawberries, and divide batter evenly between the 12 muffin liners. Top each with the “crumbly top” and bake for 25 minutes.
- Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American