Strawberry Breakfast Muffins//gluten-free, low-sugar, high protein, (Vegan option)

Starting spring off right with freshly picked local, strawberries. These beauties taste so much better than store-bought! But if store-bought is all you have access to, I promise these healthy tasty treats won’t disappoint.


2 cups almond flour

2 tsp. baking powder

1/4 tsp himalayan sea salt

4 TBSP butter, melted (coconut oil for VEGAN)

shy 1/4 cup honey (local is best) [coconut sugar for VEGAN]

3 TBSP sweetener of choice (added for stability/can use Truvia, Pyure, any baking blend sweetener OR sugar)

2 tsp Vanilla extract

1 cup chopped strawberries

4 eggs (or flax eggs=4 TBSP flax seed ground + 8 TBSP warm water set in bowl, mixed and let sit until it gels for VEGAN)

1/4 cup water

1/4-1/2 cup coconut sugar (for sprinkling)

PREHEAT oven to 350 degrees. Line a mini muffin pan, or regular-sized mufin pan with muffin liners. Chop, and wash strawberries in small 1/8″ cubes. In a mixer bowl add butter (or coconut oil), water, eggs (or flax eggs), honey (or coconut sugar), and Vanilla. Blend until incorporated well, about 1-2 minutes. Add almond flour first, then baking powder, and salt. Slowly stir together and add strawberries before completely incorporated. Use a cookie scooper to pour batter into mini muffin tins, or larger spoon to pour mixture into large muffin cups. Sprinkle each muffin with a little coconut sugar.

BAKE the minis for 13-15 min. And larger ones for 18-20 min or until no longer jiggly when you gently shake the pan. Let cool in pan for 5-10 min and then invert on to cooling rack. Enjoy with your favorite hot or iced beverage! Store in fridge for up to 4 days or freezer for up to 1 month.

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