Moist, light, and packed with nutrients and protein, these muffins satisfy our sweet tooth. The coconut oil combines with the almond flour, giving these an extra nutty flavor. They're perfect in the morning, smothered in ghee with a cup of coffee, or as an afternoon snack.

This recipe yields 12 muffins

INGREDIENTS

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3 large eggs
1/4 cup coconut oil, meltes and cooled
1/4 cup coconut sugar
1/4 cup almond milk
1/2 cup freeze-dried strawberries. crushed
Optional: ½ cup fresh strawberries for garnish

240 grams almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
3 large eggs
30 grams coconut oil, meltes and cooled
30 grams coconut sugar
30 grams almond milk
60 grams freeze-dried strawberries. crushed
Optional: 60 grams fresh strawberries for garnish

Directions

Preheat the oven to 350. Line muffin tin with muffin liners. In a large mixing bowl, add dry ingredients and mix well. Add the eggs, vanilla, coconut oil, coconut sugar, and almond milk and mix until a smooth dough remains. Fold through the strawberries.
Distribute the batter evenly amongst the muffin liners and bake for 22-24 minutes, or until a skewer comes out clean.
Remove the muffins from the oven and let them cool. Once cool, top with extra freeze dried strawberries, fresh chopped strawberries, or chocolate drizzle.