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!
60 Comments
Katie
November 29, 2019 at 9:10 amIs this recipe able to made in a loaf, rather than muffins?
Angela Coleby
November 29, 2019 at 9:26 amI 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!
Yvette
October 8, 2019 at 12:44 pmHi can I use coconut flour? Thanks!!
Angela Coleby
October 9, 2019 at 9:42 amYou could but reduce the amount to about 1/2 cup.
Rayford Henslee
September 12, 2019 at 7:42 pmThey smelled awesome, nice looking, but dry
21 Keto Breakfast Recipes To Get You Out Of Your Rut - Ketowize
May 9, 2019 at 7:41 pm[…] Strawberry Vanilla Muffin (Almond Flour) […]
Rachel
May 17, 2019 at 11:47 amThese 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.
Angela Coleby
May 17, 2019 at 4:19 pmThe husband has a sweeter taste than I do too!
Felicia
April 26, 2019 at 7:12 pmHii!! How long do these muffins last?? And what is the best way to store them?
Angela Coleby
April 26, 2019 at 8:18 pmStore them in the fridge in a tupperware box or keep them covered and they should last up to 3 days.
Danna
March 16, 2019 at 6:35 pmHow much is being scooped into each muffin cup? It looks like 1/2 cup per muffin from the video.
Angela Coleby
March 17, 2019 at 7:36 amI’d say between 1/4 cup and 1/2 cup.
Fatima
February 16, 2019 at 12:21 amCan I use brown sugar instead of Erythritol?
Angela Coleby
February 16, 2019 at 10:27 amYes you can. Keep the quantities the same.
Sarah
January 30, 2019 at 11:24 amCan 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!
Angela Coleby
January 31, 2019 at 6:30 pmIt is 12. I’ve updated the nutritional information in the recipe card.
Ian
July 14, 2018 at 1:15 pmI 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.
Angela Coleby
July 15, 2018 at 1:44 pmLeave the water out if the mixture is fine without it.
Lily
May 15, 2018 at 9:28 pmI 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!
Jill
May 10, 2018 at 5:13 pmCan I just use regular sugar instead of a substitute?
Angela Coleby
May 10, 2018 at 7:45 pmYes you could.
Dawn LePage
March 27, 2018 at 9:12 amJust 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!
Angela Coleby
March 27, 2018 at 9:25 amI might have to remake this to see what quantities I get!.
Fabyolla
July 13, 2018 at 10:22 pmI 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.
Angela Coleby
July 14, 2018 at 12:10 pmGreat to hear! Hope you enjoy them!
Shawna
May 29, 2019 at 2:35 pmI 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?
Angela Coleby
May 29, 2019 at 2:57 pmIt should be 12. 6 was the old recipe which has now been revised.
CL
January 23, 2018 at 6:21 pmcould 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!
Angela Coleby
January 23, 2018 at 8:25 pmI can’t see why not!
Kristen
January 12, 2018 at 10:10 pmThank 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.
Angela Coleby
January 14, 2018 at 7:29 amThanks Kristen!
Amanda
January 6, 2018 at 11:19 amCan I use soy flour instead? That’s all I have
Angela Coleby
January 6, 2018 at 7:34 pmI’ve never baked with soy flour so can’t speculate
Kristy
October 15, 2017 at 11:29 amIf using xylitol, how much would I use? Still 1/4 c?
Angela Coleby
October 15, 2017 at 4:35 pmYes, still 1/4 cup.
Rebecca
August 7, 2017 at 4:35 pmWhen 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?
Angela Coleby
August 7, 2017 at 4:37 pmPerhaps another egg and some coconut milk?
Jess
February 24, 2019 at 3:05 pmI just made some and my batter was also not runny. Let’s hope these turn out ok.
Amanda
July 17, 2017 at 12:31 amI 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?
Angela Coleby
July 17, 2017 at 7:24 pmIt 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?
Angelina
June 22, 2017 at 9:59 amGreat 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?
Angela Coleby
June 22, 2017 at 1:40 pmGlad you enjoyed them.
Sara
April 5, 2017 at 10:23 pmHi 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!
Angela Coleby
April 5, 2017 at 10:32 pmHi 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!
Angela Coleby
April 5, 2017 at 10:33 pmbtw – love, love, love your email address!! 😉
Chris
September 19, 2016 at 7:19 amThese look great. Could you please tell me how many carbs per muffin
Linda Lauver
March 29, 2015 at 11:05 pmWhy are these muffins considered Paleo when they have dairy in them?
Divalicious
April 1, 2015 at 3:44 pmErm, Linda, these are not marked at Paleo…
Sherll
June 11, 2014 at 11:27 amWhat can I substitute for honey?
Divalicious
June 11, 2014 at 10:19 pmIf 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.
Beth Hunter
June 5, 2014 at 5:25 pmSounds yummy! How many muffins does this make? TY
Divalicious
June 5, 2014 at 5:28 pmAbout 8 – hope you enjoy them!
Kim
May 9, 2014 at 4:29 pmAll I have is coconut flour at the moment…can I use it instead?
Divalicious
May 9, 2014 at 7:37 pmYes, 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.
Kim
May 10, 2014 at 12:41 amThat would be wonderful! I’m very new to using these alternative flours, but I’m learning 🙂
Cayla Pitts
July 10, 2017 at 1:27 pmCould I also get the recipe for the coconut flour? I’m allergic to almond :'(
thislilblogofmine
April 15, 2014 at 12:36 amHi 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
Divalicious
April 15, 2014 at 7:29 amIt’s powder. Thanks for spotting this, the recipe is now corrected. Hope you enjoy it!
thislilblogofmine
April 16, 2014 at 4:19 amThey were wonderful! Thank you for posting the recipe! 🙂
Divalicious
April 18, 2014 at 12:08 pmSo glad you enjoyed it!