Strawberry Muffins

   

Ingredients

1¾ cups almond flour

½ cup coconut flour plus 1 tablespoon, divided

1 tbsp baking powder

¼ tsp baking soda

¼ tsp salt

3 large eggs, at room temperature

⅔ cup whole-milk plain strained (Greek-style) yogurt 

¼ cup granulated sugar

¼ cup unsalted butter, melted

¼ cup unsweetened plain almond milk

1 tsp vanilla extract

1 cup chopped fresh strawberries

1 tsp grated lemon zest (from 1 medium lemon)

2 tsp turbinado sugar

Directions

 Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. 

 Whisk almond flour, coconut flour, baking powder, baking soda and  salt in a medium bowl until combined. 

 In a large bowl, whisk eggs,  yogurt, cup granulated sugar,  melted butter, almond milk and 1 teaspoon vanilla until combined. Add the flour mixture; whisk until just combined. In the medium bowl, toss 1 cup strawberries with the remaining 1 tablespoon coconut flour until well coated. Using a rubber spatula, gently fold the coated strawberries and lemon zest into the batter until evenly distributed. 

Spoon the batter into the prepared muffin cups, about ⅓ cup each. Sprinkle evenly with 2 teaspoons turbinado sugar. 

Bake for 5 minutes. Without removing the muffins from the oven, reduce oven temperature to 350°F; continue baking until puffed, golden and a wooden pick inserted in the center comes out clean, about 16 more minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the pan to cool completely on a wire rack, about 30 minutes.  

 

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