I was inspired by Elana's Pantry Keto Raspberry Lemonade Muffins. I didn't have any raspberries, but I had a bunch of frozen strawberries that needed to be used up. It resulted in these delicious muffins!
Ingredients
1/2 c almond flour
1/4 c coconut flour
1/4 c tapioca flour
1/4 tsp salt
1/4 tsp baking powder
3 eggs
4 T honey
4 T coconut oil
Juice and zest of 1 lemon
1/4 c frozen strawberries, chopped or sliced
Mix all of the dry ingredients. Add the eggs, honey, coconut oil, lemon juice and zest and mix well. Fold in the strawberries. Place in 6 lined or well oiled muffin cups. Bake for 28 minutes at 350 F. This recipe is part of my Well Fed Kitchen Skillshare course, More Gluten and Dairy Free Baking!
In the photo, they are topped with my whipped coconut frosting with strawberries added.
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