Strawberry Almond Muffins redefine the classic fruit muffin by combining the succulence of fresh strawberries with the rich, nutty flavor of almonds, all while being sugar-free. Replacing traditional sugar with allulose, a natural sweetener, these muffins manage to delight the palate without the guilt. The strawberry pieces burst with juiciness in every bite, complemented by the subtle sweetness and moist texture provided by the almond flour. Visually, they are just as enticing, with a golden-brown top and bright red bits of strawberry peeking out, promising a treat that is both indulgent and wholesome.
Ingredients
From Your Pantry
- Allulose: 3/4 cup
- Almond flour: 2 cups
- Baking powder: 2 tsp
- Salt: 1/4 tsp
- Eggs: 3 large
- Vanilla extract: 1 tsp
- Unsalted butter, melted: 1/2 cup
Additional Grocery Items Needed
- Fresh strawberries, diced: 1 cup
- Almonds, sliced: 1/2 cup for topping
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with butter.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, allulose, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, vanilla extract, and melted butter until smooth.
- Add Wet Ingredients to Dry: Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in Strawberries: Gently fold the diced strawberries into the batter to distribute evenly.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
- Add Almond Topping: Sprinkle sliced almonds over the top of each muffin before baking.
- Bake: Place in the oven and bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- For an extra moist muffin, add a tablespoon of plain Greek yogurt to your wet ingredients.
- Ensure not to overmix the batter as it can make the muffins dense rather than light and fluffy.
- You can substitute blueberries or raspberries for strawberries for a different flavor profile.
Serving Suggestions
These muffins are perfect as a breakfast treat or a mid-afternoon snack. Pair them with a cup of steaming coffee or tea to enhance the flavors. For a more decadent treat, serve warm and top with a dollop of sugar-free whipped cream or a drizzle of almond butter.
Nutrition Facts per Serving
- Calories: 220
- Total Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 125mg
- Total Carbohydrates: 18g
- Dietary Fiber: 3g
- Sugars (Allulose): 10g
- Protein: 6g
- Allergens: Eggs, Almonds
Experiment with this recipe by trying different nuts or adding a pinch of cinnamon for a spice twist. Each variation brings its unique flair, making these muffins a versatile addition to your baking repertoire. Share your creations and inspire others to enjoy these delightful treats!
