Description
Nut free Paleo strawberry muffins, sweetened with honey and bursting with fresh strawberries. Perfect for a sweet breakfast or topped with whipped cream and served as dessert.
Ingredients
Scale
- 1/2 cup cassava flour
(68g) spooned & leveled - 1/3 cup tapioca flour (42g)
- 1/4 cup coconut flour (25g) spooned & leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 2 Tbsp avocado oil
- 2 Tbsp honey
- 1/4 cup water
- 1 tsp vanilla extract
- 200g finely chopped fresh strawberries (about 1 + 1/3 cup)
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(Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, whisk together cassava flour, tapioca flour, coconut flour, baking powder and salt.
- Add in eggs, avocado oil, honey, water and vanilla. Mix with a spatula until smooth.
- Fold chopped strawberries into batter.
- Scoop batter into a lined muffin pan, filling each slot nearly to the top, making 9 muffins.
- Place muffins in the oven and bake at 350 degrees for 28-30 minutes.
- Remove muffins from the oven and cool a few minutes in the pan, then transfer to a wire cooling rack and cool to room temperature.
- Store in fridge up to one week.
Notes
I recommend measuring all flours by weight (given in grams)
Keywords: shortcake, strawberry, muffins, breakfast, snack, nut free, Paleo, strawberry muffins, paleo muffin recipe, grain free dairy free strawberry muffins, nut free muffins, spring snack, spring dessert