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Strawberry Muffins

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Servings 12 muffins

Ingredients
  

  • 3/4 cup almond flour
  • 1/2 cup tapioca flour sub cornmeal or potato starch
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup yogurt plain
  • 1/4 cup coconut oil
  • 2 teaspoons vanilla
  • 1 1/2 cups chopped strawberries

Instructions
 

  • Heat oven to 350 degrees and spray 12 muffin tins with non-stick baking spray (or line them with muffin liners).
  • In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, combine the eggs, syrup, yogurt, coconut oil, and vanilla.
  • Mix the wet ingredients in with the dry ingredients and then fold in the strawberries.
  • Divide evenly between 12 muffin tins and bake for 20 minutes.
  • Serve warm or store in an airtight container in the fridge for up to a week.