These gluten-free roasted strawberry almond flour muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.
roasted strawberry almond flour muffin
These healthy almond flour muffins are perfect for breakfast or a snack. Roasted strawberries are a real game changer. Sweeten and dry so that the muffins are not too moist. For more of my favorite strawberry recipes, try Roasted Strawberry Banana Bread, Strawberry Scones, and Strawberry Crisps.
How can I keep my muffins moist without drying them out?
These strawberry almond flour muffins use very little butter, but the Greek yogurt helps keep them dry. And when you roast and dry the berries, still add some moisture.Stir just enough to mix the flour into the moist
material.
strawberry almond flour muffin
- strawberry: Slice fresh strawberries.
- sugar: Toss some of the sugar with the berries and the rest into the muffin batter.
- flour: Almond and oat flours increase protein and fiber while keeping the muffins gluten-free.
- baking soda and baking powder Inflate strawberry muffins for a fluffy texture.
- butter: Let it come to room temperature so that the butter can easily mix with the sugar.
- egg: Use 3 egg whites or 2 large eggs.
- vanilla extract for flavor
- Greek yogurt: You will need 1 cup of non-fat Greek yogurt.
how to make almond flour muffins
- Roast the strawberries: Sprinkle the strawberries with 2 tablespoons of sugar. Place berries in a single layer on a parchment-lined baking sheet and roast at 375°F for 25 minutes until strawberries release liquid and caramelize.
- Dry ingredients: Whisk together the oats and almond flour, baking soda, and baking powder.
- Wet ingredients: Cream the butter and sugar in a large bowl with a hand mixer for about 2 minutes. Whisk the egg whites and vanilla in a small bowl and pour into the butter and sugar mixture. Stir in yogurt.
- mix the flour mixture with wet ingredients until combined. With a spatula and spoon fold the strawberries into the lined muffin tins.
- Bake almond poodle muffins 18-20 minutes at 375°F until clean with toothpick inserted in center.
Do almond flour muffins need to be refrigerated?
These Strawberry Almond Flour Muffins can be stored at room temperature for up to 3 days. Allow to cool before placing in an airtight container. Can be refrigerated or frozen for up to 3 months. To reheat, microwave frozen or defrost.
Refrigerate before microwave.
variation
- Blueberry Muffins: Replace strawberries with blueberries or another type of berry.
- Frozen berries: Frozen strawberries can be substituted if they are not in season.
- spices: Add some cinnamon.
- Strawberry bread: Pour batter into loaf pan and bake at 350°F for about 50 minutes until toothpick comes out clean.
More muffin recipes you’ll love
yield: 12 serving
Serving size: 1 muffin
Roast the strawberries:
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Sprinkle the strawberries with 2 tablespoons of sugar.
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Place in a single layer on a parchment-lined sheet pan and roast for 25 minutes, until strawberries release liquid and caramelize.
Prepare muffins.
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Meanwhile, line muffin tins with 12 muffin nonstick liners and spray with oil.
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Whisk almond flour, oat flour, baking powder, and baking soda in a medium bowl.
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In a large bowl with a hand mixer, cream the butter and sugar on medium setting for about 2 minutes.
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Whisk the egg whites and vanilla in a small bowl and add to the bowl with the butter and sugar mixture.
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Combine yogurt and then flour mixture and beat on low speed for 1 minute.
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Using a spatula, line the muffin tins about 3/4 full with the strawberries and a spoon (I used an ice cream scoop).
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Bake at 375 F or until clean with a toothpick inserted in the center, about 18-20 minutes.
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Let cool before eating.
Last step:
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Serving: 1 muffin, calorie: 164 kcal, carbohydrates: 15.5 g, protein: 6 g, obesity: 8.5 g, saturated fat: 1.5 g, cholesterol: 7 mg, sodium: 155.5 mg, fiber: 2.5 g, sugar: 10.5 g
