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Paleo Strawberry Surprise Muffins

Paleo Strawberry Surprise Muffins

  • Author: Tina Turbin

Description

Here I share one of my favorite little last minute baked goods recipes that I love to whip up in my kitchen for family and friends. They taste better and better as the days go on.


Scale

Ingredients

  • 2 ½ cups almond flour
  • 1 tablespoon coconut flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1/31/2 cup chopped dried strawberries (no sugar and slightly dehydrated). Fresh is ok but make sure they aren’t wet.
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup walnut oil (or coconut oil)
  • 1/3 cup honey, heated slightly
  • 2 teaspoons lemon juice or apple cider vinegar
  • Coconut oil for greasing your pan
  • OPTIONAL: maple sugar
  • Strawberries: Make sure you use very ripe and sweet strawberries for best results

Instructions

  1. Preheat oven to 350F degrees.
  2. Grease your cookie sheets.
  3. In a 2 quart size bowl, add the flours, salt and baking soda in one bowl.
  4. Sift well.
  5. In a 1 quart bowl, mix together the eggs, vanilla, oil and honey.
  6. With a hand mixer, whip this mixture on medium-high for about a minute.
  7. Immediately pour your wet ingredients into your dry.
  8. Mix them together by folding over and over until fully incorporated.
  9. Fold in the chopped strawberries.
  10. Add lemon juice or apple cider vinegar.
  11. For bite-sized muffins, use a heaping teaspoon and place about 1 inch apart on parchment (they will not spread). You should have 1-2 inch ball-shaped formations of dough on the cookie sheet. Do not hand form in a ball. Allow to remain rough edged.
  12. For biscuit-sized muffins, use a soup spoon and place each muffin 2 inches apart. Each piece should be approximately 3 inches wide, but the size is up to you. The less dense, the less time baking in the oven.
  13. OPTIONAL: Sprinkle with maple sugar.
  14. For bite-sized, bake for 6-8 minutes.
  15. For biscuit-sized, bake for 8-10 minutes. Test inside for doneness.
  16. Let cool for 1 minute then move to a cooling rack.
  17. The bite-sized muffins taste even better the next day. Do not cover for at least 10 hours.
  18. The biscuit-sized ones will be moist inside and slightly crisp outside–delicious!
  19. Serve with grass-fed butter, coconut oil or plain.
  20. Store in glass containers with a lid after 24 hours. They will stay moist.
  21. Enjoy!

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Tina Turbin

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