One of the most difficult things to give up when you’re following the Paleo lifestyle is bread. These slightly sweet, fruity, Paleo strawberry almond muffins are a wonderful replacement. They're gluten and grain free, of course, with a little maple syrup and some strawberries to add a sweet touch. So don’t get rid of your muffin pans even if you are going grain free! These muffins even please my son and husband who are not as sold on the Paleo lifestyle as I am. My son grabs these muffins for a quick and filling snack when he gets home from school to fuel up for his sports practices and homework.
Gluten Free Paleo Strawberry Almond Muffins
You don't have to give up flavor to go grain free with these yummy muffins!
- almond flour: 2 cups
- baking powder: 1 teaspoon
- apple cider vinegar: 1 tablespoon
- eggs: 3
- coconut oil, melted: 2 tablespoons
- maple syrup: ½ cup
- coconut milk: ½ cup
- vanilla: 1 teaspoon
- strawberries, sliced: 1 cup
- slivered almonds: ½ cup
Step 1: Preheat the oven to 350`F.
Step 2: Mix together the eggs, salt, melted coconut oil, maple syrup, coconut milk, and vanilla until thoroughly combined.
Step 3: Slowly add in the almond flour, mixing as you go, until it is all combined.
Step 4: Place the teaspoon of baking powder on top of the mixture, then pour the apple cider vinegar over the top. The mixture should start bubbling.
Step 5: Mix the bubbling baking soda and vinegar mixture into the batter to add some air.
Step 6: Fold in the strawberry slices and ½ of the slivered almonds. Reserve the other half for garnishing.
Step 7: Line 24 muffin cups with paper liners and fill each muffin cup about 2/3 full.
Step 8: Bake the muffins for about 20 minutes at 350`F. These won’t rise as much as a regular muffin, but a toothpick inserted into the center should come out clean.
Step 9: When you’re ready to serve the muffins you can garnish them with a few pieces of slivered almonds.
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