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Strawberry Muffins

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Servings: 12 muffins
Ingredients Method

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

Method
 

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