Paleo Strawberry Muffins (Dairy-Free, Gluten-free)

🧂 Ingredients

• 2 cups almond flour
• ⅓ cup arrowroot powder

  or tapioca starch
• 2 tablespoons coconut flour
• 3 eggs
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 tablespoons honey
• 3 tablespoons currants
• 2 tablespoons avocado oil

  or melted coconut oil [https://amzn.to/3qmM6vk]
• 1 teaspoon vanilla extract
• 1 heaping cup fresh strawberries

  chopped in small bite-size pieces, 12 larger pieces saved for toppers

Instructions

• 1 Preheat the oven to 350°F and line a muffin tin with parchment baking cups.
• 2 Mix the dry ingredients: the almond flour, arrowroot powder, coconut
  [https://amzn.to/3zVRSY3] flour, baking soda
  [https://www.amazon.com/gp/product/B078T4YT67/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B078T4YT67&linkCode=as2&tag=amim37-20&linkId=df7199415499b7ba92e1ffa60b00b154],
  and salt together in a large bowl.
• 3 Add the eggs, honey, vanilla [https://amzn.to/3qp2mfa], and oil and stir until
  the batter is evenly combined with no lumps. There’s no need to mix the wet
  ingredients in a separate bowl.
• 4 Gently stir in the fresh strawberries, being careful not to mash them. Save a
  few pieces to top the muffins if you like.
• 5 Scoop the batter into the muffin liners, filling each about ¾ of the way. The
  batter bakes in the shape it is when you place it into the muffin cups, so round
  out any peaks with your fingers before adding the topping pieces .
• 6 Bake the muffins at 350°F for 20-25 minutes until golden brown and the top is
  firm to the touch.
• 7 Tent with foil halfway through so that the middles cook without the tops
  browning too much. Just place the foil on top, without crimping it to the sides
  of the pan, so that the muffins don’t steam.
• 8 Remove the muffins from the tin and place them on a cooling rack. Let the
  muffins come to room temperature before eating - the strawberries, since they
  contain a lot of moisture, retain a lot of heat, too.

Nutrition Info