Roasted Strawberry Almond-Flour Muffins

These muffins combine the sweetness of roasted strawberries with the nutty flavor of almond flour, making a delicious and healthy treat that's gluten-free.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups almond flour Provides a nutty flavor and gluten-free base.
1 tsp baking soda Helps muffins rise.
1/2 tsp salt Enhances flavor.

Wet Ingredients

1 large egg Provides structure.
1/3 cup honey or maple syrup For sweetness.
1/4 cup melted coconut oil or butter Adds richness.
1/2 tsp vanilla extract For extra flavor.

Fruit

1 cup fresh strawberries, hulled and sliced Roasted for enhanced sweetness.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Spread the sliced strawberries onto a baking sheet and roast them for about 15 minutes, or until they are soft and fragrant.

Mixing

In a medium bowl, combine the almond flour, baking soda, and salt.
In another bowl, whisk together the egg, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract.
Slowly mix the wet ingredients into the dry mixture until everything is well combined.
Gently fold the roasted strawberries into the batter, being careful not to break them too much.

Baking

Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cooling

Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Store leftover muffins in an airtight container at room temperature for 3-4 days, or freeze for longer storage.