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Strawberry Paleo Muffins

May 18, 2015 2 min read

It's still Springtime, and it's one of the best times to prepare Paleo diet recipes (if your into that). There is nothing like fresh spring produce to prepare your favorite recipes with. The beautiful colors and desirable flavors of the fresh fruit fill indoor and outdoor marketplaces. Here is one my favorite spring time recipes for your enjoyment!

STRAWBERRY PALEO MUFFINS

 

 

 

 

 

 

 

 

 

Strawberries are one of my favorite fruits, and my family shares my love of strawberries. They last only a day or two! If I am lucky enough to have leftovers, my first choice is to use them in baking recipes. Two oven baked products that are my favorite are strawberry Paleo muffins and strawberry arugula salad.

Wonderful is the word I use to describe these muffins. Combined with honey, vanilla, and almonds, these natural flavors work well together. More recently, I have been using ghee and coconut oil to enhance the flavor and am very happy with the results. Those who prefer a dairy-free option can use all coconut oil, and there is also the all ghee option. In making the batter, be sure the strawberries are dry so the batter is not too moist. The rest is easy!

Because the muffins are healthy and tasty, you can use them for breakfast or lunch. Because they are gluten-free and grain-free, the strawberries add the right flavor for a perfect snack anytime.
INGREDIENTS
  • 2 cups almond flour
  • 3 eggs
  • 1 cup fresh, chopped strawberries
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 1 tablespoon melted ghee
  • 1 tablespoon melted coconut oil
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
BAKING INSTRUCTIONS
  1. Preheat oven to 325 degrees. Line muffin tin or use grease, or use silicone baking cups.
  2. In a large bowl, mix all the dry ingredients. In a separate medium bowl, mix all the wet ingredients. Add the wet ingredient mix to the dry ingredient mix, them gently fold in strawberries.
  3. Fill muffin cups 3/4 full using an ice cream scoop
  4. Bake 20-25 minutes until toothpick inserted in the center of a muffin comes out clean

Then ENJOY!!