Gluten Free/ Low Carb/ Muffins/ Vegetarian

Strawberry Vanilla Muffin (Almond Flour)

Strawberry Muffin

This is a lovely light, moist strawberry muffin made from almond flour.  The flavour combination of strawberry and vanilla make this a great summer muffin.  

strawberry and vanilla muffin

Perhaps for an afternoon tea or something to eat whilst you watch the tennis as Wimbledon.  Or you can just munch the lot in one evening as we did under the guise of taste testing!

I stepped away from my beloved coconut flour and make muffins from another low carb flour for a change!  These strawberry muffins are pretty to look at and tasty to eat.   

I used honey for the initial batch which made the muffin very moist but was not carb friendly.  So another batch was made with a sugar substitute which was just as delicious.  I used almond flour that is basically ground blanched almonds.  The muffin batter will be very runny, but don’t panic..it cooks well into a moist muffin!

I will have to try and make these with my beloved coconut flour but if you are going to try this I would recommend that you increase the eggs and add a dash of extra water to keep the mixture as moist as this recipe.

Strawberry Vanilla Muffin (Almond Flour)

  • Servings: 2-4
  • Time: 35mins
  • Difficulty: easy
  • Print

INGREDIENTS

2 cups almond flour

2 tspn baking powder

1/4 tspn salt

1/2 cup butter, melted

4 eggs

1/4 cup water

1/4 cup erthyritol (or other sugar substitute.  I used honey for my first batch)

2 tspns vanilla essence

2/3 cup chopped strawberries

strawberry and vanilla muffin

METHOD

    • Preheat the oven to 180C/350F degrees.
    • Mix the almond flour, baking powder and salt together.
    • In another bowl mix the butter, water, eggs, erthyritol and vanilla essence.
    • Combine the wet and dry ingredients together, and stir well.   Add the strawberries.
    • Pour the mixture into muffin liners in a muffin tin.
    • Bake for 15 to 20 minutes until firm.
    • Eat and enjoy!

Makes 6 Muffins

Nutritional Info per muffin – 373 Calories, 35g Fat, 11g Protein, Total Carbs 9g, 4g Fibre, 5g Net Carbs

strawberry and vanilla muffin

 

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Strawberry Vanilla Muffins

 

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19 Comments

  • Reply
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  • Reply
    Chris
    September 19, 2016 at 7:19 am

    These look great. Could you please tell me how many carbs per muffin

    • Reply
      Angela Coleby
      September 30, 2016 at 1:53 pm

      Hi Chris, Nutritional Info per muffin – 373 Calories, 35g Fat, 11g Protein, Total Carbs 9g, 4g Fibre, 5g Net Carbs

  • Reply
    Linda Lauver
    March 29, 2015 at 11:05 pm

    Why are these muffins considered Paleo when they have dairy in them?

    • Reply
      Divalicious
      April 1, 2015 at 3:44 pm

      Erm, Linda, these are not marked at Paleo…

  • Reply
    Sherll
    June 11, 2014 at 11:27 am

    What can I substitute for honey?

    • Reply
      Divalicious
      June 11, 2014 at 10:19 pm

      If you don’t want to use another liquid sweetner, such as Agave, perhaps use Erthyritol or Xylitol but use some extra water to keep the mixture moist.

  • Reply
    Beth Hunter
    June 5, 2014 at 5:25 pm

    Sounds yummy! How many muffins does this make? TY

  • Reply
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  • Reply
    Kim
    May 9, 2014 at 4:29 pm

    All I have is coconut flour at the moment…can I use it instead?

    • Reply
      Divalicious
      May 9, 2014 at 7:37 pm

      Yes, you can BUT use a lot less coconut flour than the almond, and add some more liquid. If you need me to redo this for you with coconut flour, let me know and I’ll put something together for you.

  • Reply
    thislilblogofmine
    April 15, 2014 at 12:36 am

    Hi there, I see you say baking powder in the ingredients list but then say baking soda in the directions, Could you please clarify which one it is? 🙂 Thank you

    • Reply
      Divalicious
      April 15, 2014 at 7:29 am

      It’s powder. Thanks for spotting this, the recipe is now corrected. Hope you enjoy it!

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