These grain-free muffins are so moist and delicious, I’ve often added a dollop of whipped cream to the top and called them dessert! For a special way to say “I Love U!” check out the picture below.
These adorable Strawberry Heart Muffins are a sweet way to show you care. Simply dice some fresh strawberries for placing in the center of the muffin, then top each muffin (prior to baking) with a fresh slice of strawberry cut in the shape of a heart as shown.
Looking for a delicious dairy-free GF muffin? Then, check out the DF-GF version below.
Ingredients
- 2 large eggs
- 1/3 cup plain whole milk yogurt (or plain whole milk kefir)
- 1/4 cup pure maple syrup (see *note below)
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- **Fresh strawberries and blueberries (fresh raspberries are also a delicious option!)
Instructions
- Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a small bowl, add about 4-5 diced fresh strawberries and about a handful of whole fresh blueberries; set aside.
- In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
- Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
- Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
- Bake for approximately 26-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!
Notes
*Do not substitute the maple syrup with honey or your muffins will be dry and have over-browned bottoms. **Fresh fruit works best with this recipe, as frozen fruit tends to create an excess of moisture which can make for soggy muffins.
These delicious dairy-free, grain-free muffins are so easy to make – simply whip up the batter and add your favorite fresh fruit, such as strawberries, blueberries, raspberries, banana, peaches, apples – the ideas are endless!
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/4 cup pure honey (we prefer clover honey, as it's mild flavor makes it a perfect choice for baking)
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups. In a small bowl, mix almond flour, baking soda and salt. In a large bowl, whisk melted coconut oil and honey until well combined. Then, whisk the eggs and vanilla into the coconut oil and honey mixture until well blended. Add dry ingredients to wet and whisk until well combined.
- Add one large spoonful of batter to prepared muffins cups. Lift muffin pan with both hands and evenly tap bottom of the pan on the counter to flatten batter. Then add a sprinkling of your favorite fresh fruit. Top with another large spoonful of batter, tap pan to flatten batter. Top with more fresh fruit. Bake 25-28 minutes, until muffins are slightly golden and a toothpick inserted comes out clean. Allow to cool five minutes in muffin pan before serving.