Description
These Homemade Dairy Free Strawberry Muffins are a delicious and healthy treat made with almond flour and fresh strawberries. Perfect for those avoiding dairy, these moist and flavorful muffins are naturally sweetened and easy to prepare in just 40 minutes. Ideal for breakfast or an anytime snack, they combine a tender crumb with juicy bursts of strawberry goodness.
Ingredients
Scale
Wet Ingredients
- 3 large eggs (room temperature, about 70°F)
- 1/2 cup sweetener (such as coconut sugar or your preferred choice)
- 1/2 cup unsweetened original almond milk
- 1/3 cup + 1 tablespoon coconut oil (melted and cooled to room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2.5 cups almond flour (super-fine)
- 2.5 teaspoons baking powder
Fruit
- 1 cup strawberries (hulled and diced into 1/2-inch pieces)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sweetener, almond milk, melted coconut oil, and vanilla extract until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, stir together almond flour and baking powder, ensuring that the baking powder is evenly distributed throughout the flour.
- Fold dry ingredients into wet: Slowly add the dry ingredients to the wet ingredients, stirring gently to avoid overmixing. Mix until just combined and the batter is smooth.
- Add strawberries: Carefully fold in the diced strawberries, distributing them evenly throughout the batter without mushing them.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy your dairy-free strawberry muffins fresh or store them in an airtight container.
Notes
- Make sure the eggs and coconut oil are at room temperature to help with mixing and overall texture.
- If you prefer a sweeter muffin, you can increase the sweetener by 1-2 tablespoons according to taste.
- Use super-fine almond flour for the best tender crumb and texture.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- You can substitute fresh strawberries with frozen, but do not thaw them fully to avoid excess moisture in the batter.
- Optional: sprinkle a pinch of cinnamon or nutmeg in the dry ingredients for added flavor.
