Strawberries in muffins might just be the best idea since sliced bread—seriously, who doesn’t love that sweet burst of berry goodness? Almond flour adds a nutty twist, making these muffins not just a treat but an experience. Last time I whipped up a batch, they vanished faster than my motivation on a Monday morning!
Steps
- Preheat your oven to 375°F and position the rack in the center. Toss sliced strawberries with 2 tablespoons of sugar, spread them on a parchment-lined baking sheet, and roast them for 25 minutes until they release their juices and caramelize.
- Prepare a muffin tin with 12 nonstick liners and lightly coat them with cooking spray. In a medium bowl, whisk together almond flour, oat flour, baking powder, and baking soda.
- Using a hand mixer, cream the room-temperature butter and remaining sugar in a large bowl for about 2 minutes on medium speed. In a separate small bowl, whisk the egg whites with vanilla extract, then add this mixture to the butter and sugar mixture.
- Incorporate Greek yogurt into the wet mixture, then gradually mix in the dry ingredients on low speed until just combined. Gently fold in the roasted strawberries with a spatula.
- Fill the prepared muffin liners about three-quarters full using a spoon or ice cream scoop. Bake the muffins at 375°F for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool before serving.
Ingredients
- 1 1/2 cups strawberries, sliced
- 1/2 cup granulated sugar
- Cooking spray
- 1 1/2 cups almond flour
- 1/4 cup oat flour (gluten-free)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 tablespoons unsalted butter, softened
- 3 large egg whites, or 2 whole large eggs
- 1/2 tablespoon vanilla extract
- 1 cup Greek yogurt, fat-free (0%)
Nutritional Values
Calories: 1968 kcal | Carbohydrates: 186 g | Protein: 72 g | Fat: 102 g | Saturated Fat: 18 g | Cholesterol: 84 mg | Sodium: 1866 mg | Fiber: 30 g | Sugar: 126 g
FAQ
- How can I ensure my almond flour muffins remain moist?
- To keep the muffins moist, use Greek yogurt in the batter. It contributes moisture without making the muffins soggy. Also, be cautious not to over-mix the batter as it can lead to dryness.
- Is it necessary to refrigerate these muffins?
- These muffins can stay at room temperature for up to three days. For longer storage, refrigerate or freeze them. If frozen, they can be reheated directly from the freezer using a microwave, or thawed in the fridge before reheating.
- Can I use other fruits instead of strawberries in this recipe?
- Yes, you can substitute strawberries with other berries like blueberries. You can also use frozen strawberries if fresh ones are not available.
- What are some variations I can try with this recipe?
- You can add a bit of cinnamon for extra flavor or pour the batter into a loaf pan to make strawberry bread. If making bread, bake it at 350°F for about 50 minutes.
- What is the best way to roast strawberries for this recipe?
- To roast strawberries, sprinkle them with sugar and spread them on a parchment-lined baking sheet. Roast at 375°F for 25 minutes until they release their juices and caramelize.
Tips
- Roast the strawberries before adding them to the batter to enhance their sweetness and prevent excess moisture from making the muffins soggy.
- Ensure your butter is at room temperature to facilitate easy mixing with the sugar, creating a smooth and creamy texture for the batter.
- Avoid over-mixing the batter once the dry ingredients are combined with the wet ingredients to maintain a light and fluffy muffin texture.
- Allow the muffins to cool completely before storing them in an airtight container at room temperature for up to three days, or refrigerate or freeze them for longer storage.
Equipment
- Parchment paper
- Hand mixer
- Nonstick muffin liners
- Ice cream scoop (for evenly portioning batter into muffin tins)
