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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.
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. Almond flour was used and the result is a very light muffin full of the flavours of summer.
LOW CARB MUFFINS
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
OTHER STRAWBERRY DESSERTS TO TRY
Strawberry Cheesecake Streusel Muffins
Strawberry Vanilla Muffin
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
Nutrition
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I usually do not use Almond Flour. I find things come out very heavy and pretty dry. These were not dry! I ate one while it was still warm. YUMMY! One little thing I added..... 1/8 cup of sugar free chocolate chips. Chocolate covered strawberries anyone!!!
Thanks for the recipe... I will be making them again.
I'm delighted you liked them! The addition of chocolate chips are a great idea!
Is this recipe able to made in a loaf, rather than muffins?
I can't see why not. I'd keep an eye on the baking time though as you may need a bit longer. Let me know how it works out!
Hi can I use coconut flour? Thanks!!
You could but reduce the amount to about 1/2 cup.
They smelled awesome, nice looking, but dry
Hii!! How long do these muffins last?? And what is the best way to store them?
Store them in the fridge in a tupperware box or keep them covered and they should last up to 3 days.
How much is being scooped into each muffin cup? It looks like 1/2 cup per muffin from the video.
I'd say between 1/4 cup and 1/2 cup.
Can I use brown sugar instead of Erythritol?
Yes you can. Keep the quantities the same.
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!
It is 12. I've updated the nutritional information in the recipe card.
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.
Leave the water out if the mixture is fine without it.
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!
Can I just use regular sugar instead of a substitute?
Yes you could.
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!
I might have to remake this to see what quantities I get!.
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.
Great to hear! Hope you enjoy them!
I got these in the oven now. They smell and look great. But I'm confused. In the recipe it says makes 6, then it says makes 12. I got 10 but probably could've been 12. So which is the true count and the right nutritional info?
It should be 12. 6 was the old recipe which has now been revised.
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!
I can't see why not!
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.
Thanks Kristen!
Can I use soy flour instead? That’s all I have
I've never baked with soy flour so can't speculate
If using xylitol, how much would I use? Still 1/4 c?
Yes, still 1/4 cup.
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?
Perhaps another egg and some coconut milk?
I just made some and my batter was also not runny. Let’s hope these turn out ok.
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?
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?
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?
Glad you enjoyed them.
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!
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!
btw - love, love, love your email address!! 😉
These look great. Could you please tell me how many carbs per muffin
Why are these muffins considered Paleo when they have dairy in them?
Erm, Linda, these are not marked at Paleo...
What can I substitute for honey?
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.
Sounds yummy! How many muffins does this make? TY
About 8 - hope you enjoy them!
All I have is coconut flour at the moment...can I use it instead?
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.
That would be wonderful! I'm very new to using these alternative flours, but I'm learning 🙂
Could I also get the recipe for the coconut flour? I'm allergic to almond :'(
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
It's powder. Thanks for spotting this, the recipe is now corrected. Hope you enjoy it!
They were wonderful! Thank you for posting the recipe! 🙂
So glad you enjoyed it!
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.
The husband has a sweeter taste than I do too!