Strawberry Almond Flour Muffins

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Introduction

These Strawberry Almond Flour Muffins are a deliciously tender, grain-free treat where the nutty flavor of almond perfectly complements juicy strawberries. You’ll love how the combination of flours creates a satisfying texture that’s moist but not dense. The hint of almond extract elevates the flavor, making these muffins feel truly special.

Prep & Cook Time

Prep Time: 12 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Servings: 12 muffins

Ingredients

• 1 cup frozen strawberries (about 15)
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• pinch salt
• 6 eggs
• 1 cup almond flour
• 3/4 cup coconut flour
• 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup sour cream
• 5 tbsp butter (melted)
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1/4 tsp almond extract
• 2 tbsp sliced almonds (crushed)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with parchment liners.
2. In a small saucepan, combine the frozen strawberries, the 2 tbsp of Joy Filled Eats Sweetener, and a pinch of salt. Cook over medium heat until the strawberries are soft and have released their juices, about 5-7 minutes. Let this mixture cool slightly.
3. In a large mixing bowl, whisk the 6 eggs until well combined.
4. Add the almond flour, coconut flour, the 1/4 cup of Joy Filled Eats Sweetener, baking powder, baking soda, and 1/2 tsp salt to the eggs. Stir to combine.
5. Add the sour cream, melted butter, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and almond extract to the bowl. Mix until a uniform batter forms.
6. Fold the cooked strawberry mixture into the batter until evenly distributed.
7. Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the tops with the crushed sliced almonds.
8. Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• For a more intense berry flavor, mash the cooked strawberries slightly before folding them into the batter.
• Create a streusel-style topping by mixing the crushed almonds with a teaspoon of the sweetener before sprinkling.
• Serve warm muffins with a dollop of extra sour cream or whipped cream for a dessert-like presentation.
• Make mini muffins for a bite-sized snack by baking in a mini muffin tin for about 15-18 minutes.

Tips for Success

• Ensure your melted butter is cooled slightly before adding it to prevent it from cooking the eggs in the batter.
• If using paper liners, greasing them lightly can help prevent the muffins from sticking, as low-carb batters can be more delicate.
• Let the strawberry mixture cool for a few minutes so it doesn’t melt the butter or prematurely cook the eggs when added.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in a microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes until warmed through.

FAQ

Can I use fresh strawberries instead of frozen?

Yes, you can use fresh. Chop them and cook as directed until softened, though they may release less juice.

Why are there two separate sweetener amounts?

The 2 tbsp sweetener is used specifically to sweeten and cook the strawberries. The 1/4 cup is for the main muffin batter.

What can I substitute for the sour cream?

Full-fat plain yogurt or a dairy-free alternative like coconut cream can be used in the same amount.

My batter seems thick, is that normal?

Yes, this is normal. The combination of almond and coconut flour, especially coconut flour which is highly absorbent, creates a thicker batter than traditional muffin recipes.

Can I omit the almond extract?

Yes, you can omit it. The muffins will still be flavorful, but they will lose that distinctive almond accent. You could increase the vanilla to 1.5 tsp if desired.

Are these muffins keto-friendly?

They are grain-free and low in carbs, making them suitable for many keto diets, but always check the specific sweetener you use for its net carb count.