Desserts & Cakes/ Gluten Free/ Low Carb/ Popular

Strawberry Vanilla Muffin (Almond Flour)

Strawberry Muffin

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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.

WATCH THE VIDEO

 

strawberry and vanilla muffin

Strawberry Muffin

Strawberry Vanilla Muffin

A light muffin baked with strawberries and almond flour
4.2 from 46 votes
Print Pin Rate
Course: Dessert, Muffins
Cuisine: American
Keyword: strawberry muffins, Summer Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 187kcal
Author: Angela Coleby

Ingredients

  • 2 cups Almond flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Butter melted
  • 1/4 cup Erythritol or sugar substitute
  • 2 teaspoons Vanilla essence
  • 2/3 cup Strawberries chopped
  • 4 Eggs
  • 1/4 Cup Water

Instructions

  • Preheat the oven to 180C/350F degrees.
  • Mix the almond flour, baking powder and salt together.
  • In another bowl mix the butter, water, eggs, erythritoll 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!

Notes

Makes 6 Muffins
Nutritional Info per muffin - 373 Calories, 35g Fat, 11g Protein, Total Carbs 9g, 4g Fibre, 5g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 4.3g | Protein: 5.5g | Fat: 17g | Fiber: 1.9g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

 

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56 Comments

  • Reply
    21 Keto Breakfast Recipes To Get You Out Of Your Rut - Ketowize
    May 9, 2019 at 7:41 pm

    […] Strawberry Vanilla Muffin (Almond Flour) […]

    • Reply
      Rachel
      May 17, 2019 at 11:47 am

      These came out moist and have a great mouth feel, but they aren’t very sweet (at least to my palate). I will probably try these again, but add a smidge more erythritol.

      • Reply
        Angela Coleby
        May 17, 2019 at 4:19 pm

        The husband has a sweeter taste than I do too!

  • Reply
    Felicia
    April 26, 2019 at 7:12 pm

    Hii!! How long do these muffins last?? And what is the best way to store them?

    • Reply
      Angela Coleby
      April 26, 2019 at 8:18 pm

      Store them in the fridge in a tupperware box or keep them covered and they should last up to 3 days.

  • Reply
    Danna
    March 16, 2019 at 6:35 pm

    How much is being scooped into each muffin cup? It looks like 1/2 cup per muffin from the video.

    • Reply
      Angela Coleby
      March 17, 2019 at 7:36 am

      I’d say between 1/4 cup and 1/2 cup.

  • Reply
    Fatima
    February 16, 2019 at 12:21 am

    Can I use brown sugar instead of Erythritol?

    • Reply
      Angela Coleby
      February 16, 2019 at 10:27 am

      Yes you can. Keep the quantities the same.

  • Reply
    Sarah
    January 30, 2019 at 11:24 am

    Can you please confirm whether it makes 12 regular size muffins so the nutritional information can be confirmed? I’d rather have a muffin sized one of course lol but want to be sure I’m tracking correctly. Thank you!

    • Reply
      Angela Coleby
      January 31, 2019 at 6:30 pm

      It is 12. I’ve updated the nutritional information in the recipe card.

  • Reply
    Ian
    July 14, 2018 at 1:15 pm

    I have just made these but completely forgot to add the water. They were still lovely and moist so when I make them again I don’t know whether to add the water or not.

    • Reply
      Angela Coleby
      July 15, 2018 at 1:44 pm

      Leave the water out if the mixture is fine without it.

  • Reply
    Lily
    May 15, 2018 at 9:28 pm

    I made these and substituted sweetener for honey and water for coconut milk. They turned out so good! I’m so glad that I can still have my ‘sweets’ after going on a low carb lifestyle change!

  • Reply
    Jill
    May 10, 2018 at 5:13 pm

    Can I just use regular sugar instead of a substitute?

    • Reply
      Angela Coleby
      May 10, 2018 at 7:45 pm

      Yes you could.

  • Reply
    Dawn LePage
    March 27, 2018 at 9:12 am

    Just made for the first time. My batter hasn’t to be scooped into the muffin tins and I filled each liner up to almost the top but still got 12 muffins not six. Are they supposed to be jumbo muffins and not cupcake size? Just wondering so I can get a true idea on the caloric information. All that being said —-they are SOOOOOO good!

    • Reply
      Angela Coleby
      March 27, 2018 at 9:25 am

      I might have to remake this to see what quantities I get!.

    • Reply
      Fabyolla
      July 13, 2018 at 10:22 pm

      I just made these and got 12 full cupcake size “muffins” out of it too. They’re just cooling out of the oven. I can’t wait to try them with a cup of coffee.

      • Reply
        Angela Coleby
        July 14, 2018 at 12:10 pm

        Great to hear! Hope you enjoy them!

  • Reply
    CL
    January 23, 2018 at 6:21 pm

    could pillsbury gluten free flour be used? I have a child with severe sensory issues and he struggles with almond flour and coconut anything 😉 Thank you!

    • Reply
      Angela Coleby
      January 23, 2018 at 8:25 pm

      I can’t see why not!

  • Reply
    Kristen
    January 12, 2018 at 10:10 pm

    Thank you so much for this recipe! My husband and I are on our 2nd week of the keto diet and I’m missing my muffins and carbs! Your muffins hit the spot!!! They are absolutely delicious.

    • Reply
      Angela Coleby
      January 14, 2018 at 7:29 am

      Thanks Kristen!

  • Reply
    Amanda
    January 6, 2018 at 11:19 am

    Can I use soy flour instead? That’s all I have

    • Reply
      Angela Coleby
      January 6, 2018 at 7:34 pm

      I’ve never baked with soy flour so can’t speculate

  • Reply
    Kristy
    October 15, 2017 at 11:29 am

    If using xylitol, how much would I use? Still 1/4 c?

    • Reply
      Angela Coleby
      October 15, 2017 at 4:35 pm

      Yes, still 1/4 cup.

  • Reply
    Rebecca
    August 7, 2017 at 4:35 pm

    When making these I used stivea for the sugar substitute and my batter was not runny and the muffin it’s self came out dry. Any suggestions on how to change that?

    • Reply
      Angela Coleby
      August 7, 2017 at 4:37 pm

      Perhaps another egg and some coconut milk?

    • Reply
      Jess
      February 24, 2019 at 3:05 pm

      I just made some and my batter was also not runny. Let’s hope these turn out ok.

  • Reply
    Amanda
    July 17, 2017 at 12:31 am

    I subbed coconut oil for butter and your honey for your sweetener . . . I didn’t think so but could these be the reason I got a very slack mixture? All of my berries sunk to the bottom, probably the result of having a slack mix. Also, I got 12 full muffins out of the recipe. You mentioned getting 6, yes? Any suggestions?

    • Reply
      Angela Coleby
      July 17, 2017 at 7:24 pm

      It might be the oil as many years ago I did bake these with honey and they were fine and fluffy. Perhaps use a bit more almond flour next time?

  • Reply
    Angelina
    June 22, 2017 at 9:59 am

    Great recipe. Thank you for sharing it. I made a couple adjustments you may want to try…I used 1/8cup water and 1/8cup of lemon juice and right before putting them in the oven, I put about 1 tsp of cream cheese in the middle of each. Had to bake a few minutes longer but they are awesome. Kinda tastes like a little shortcake. Also, I was able to make 12 with your recipe. Do you happen to know the nutritional info for each with 12?

    • Reply
      Angela Coleby
      June 22, 2017 at 1:40 pm

      Glad you enjoyed them.

  • Reply
    Sara
    April 5, 2017 at 10:23 pm

    Hi there. The water and egg quantities aren’t included in the ingredients list. Fingers crossed that my guessing works but I wanted to let you know!

    • Reply
      Angela Coleby
      April 5, 2017 at 10:32 pm

      Hi Sara, I just updated the recipe format for this and these did not come across (I was distracted by a cat wanting to be spun in my office chair. I need to close the door!). The recipe is updated and many thanks for letting me know!

    • Reply
      Angela Coleby
      April 5, 2017 at 10:33 pm

      btw – love, love, love your email address!! 😉

  • 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
    Kim
    May 9, 2014 at 4:29 pm

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

  • 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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