Toasted Strawberry Almond Flour Muffins

Delicious and light, these Gluten Free Roasted Strawberry Almond Flour Muffins are made with Greek yogurt, oat flour, and almond flour.

Toasted Strawberry Almond Flour Muffins

These healthy almond flour muffins are delicious for breakfast or as a snack. Roasting the strawberries is a real game changer. It makes them sweeter and dries them out so the muffins don’t get too soggy. For more of my favorite strawberry recipes, try my Roasted Strawberry Banana Bread, Strawberry Scones, and Strawberry Crisp.

How do you keep muffins moist and not dry?

I use very little butter on these Strawberry Almond Flour Muffins, but the Greek yogurt keeps them from going dry. And even though I dry out the berries by roasting them, they still add some moisture. Also, you want to make sure you don’t over-mix the batter. Stir just enough to incorporate the flour into the wet
Ingredients.

Strawberry Almond Flour Muffins Ingredients

• strawberries: Slice fresh strawberries.
• Sugar: Toss some of the sugar with the berries, and the rest goes into the muffin batter.
• Flour: Almond and oat flour increase the protein and fiber content and keep the muffins gluten-free.
• baking powder and baking soda Let the strawberry muffins rise and give them a fluffy texture.
• Butter: Make sure your butter is room temperature so it mixes easily with the sugar.
• eggs: Use three egg whites or two large eggs.
• vanilla extract for taste
• Greek yogurt: You will need 1 cup non-fat Greek yogurt.

How to make almond flour muffins

• Roast strawberries: Sprinkle two tablespoons of sugar over the strawberries. Place the berries in a single layer on a parchment-lined baking sheet and roast at 375°F for 25 minutes until the strawberries release their liquid and caramelize.
• Dry ingredients: Whisk together the oat and almond flour, baking soda and baking powder.
• Wet ingredients: In a large bowl, using a hand mixer, beat the butter and sugar until creamy, about 2 minutes. In a small bowl, beat the egg whites and vanilla and pour into the butter and sugar mixture. Stir in yoghurt.

• Mix flour mixture with the wet ingredients until combined. Fold in the strawberries with a spatula and place in a greased muffin tin.
• Bake almond flour muffins at 375°F for 18 to 20 minutes until a toothpick inserted in the center comes out clean.

Should You Refrigerate Almond Flour Muffins?

You can keep these Strawberry Almond Flour Muffins at room temperature for up to three days. Let them cool before placing in an airtight container. You can store them in the fridge or freeze them for up to three months. To reheat, place straight from the freezer in the microwave until warmed through, or thaw
in the fridge before the microwave.

variations

• Blueberry Muffins: Swap out strawberries for blueberries or another type of berry.
• Frozen berries: You can use frozen strawberries when fresh ones aren’t in season.
• Spices: Add some cinnamon.
• strawberry bread: Pour batter into a loaf pan and bake at 350°F until a toothpick comes out clean, about 50 minutes.

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