Roasted strawberry almond flour muffins healthy

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These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and lightweight, made with Greek yogurt, oat flour, and almond flour.

Roasted Strawberry Almond Flour Muffins

These healthful almond flour muffins are delicious for breakfast or a snack. Roasting the strawberries is a precise recreation changer. It makes them sweeter and dries them out so the muffins don’t get too moist. For further of my favorite strawberry recipes, attempt my Roasted Strawberry Banana Bread, Strawberry Scones, and Strawberry Crisp.

How do you keep muffins moist and by no means dry?

I solely use somewhat bit of butter in these strawberry almond flour muffins, nevertheless, the Greek yogurt prevents them from being dry. Regardless that I dry out the berries by roasting them, they nonetheless add some moisture. Moreover, you should make sure you don’t over-mix the batter. Stir it merely amply to incorporate the flour into the moist
substances.

Strawberry Almond Flour Muffins Elements

  • Strawberries: Slice modern strawberries.
  • Sugar: Toss a couple of of the sugar with the berries, and the rest goes throughout the muffin batter.
  • Flour: Almond and oat flours improve the protein and fiber whereas conserving the muffins gluten-free.
  • Baking Soda and Baking Powder make the strawberry muffins rise and gives them a fluffy texture.
  • Butter: Make sure your butter is at room temperature so it mixes merely with the sugar.
  • Eggs: Use three egg whites or two large eggs.
  • Vanilla Extract for style
  • Greek Yogurt: You’ll need one cup of fat-free Greek yogurt.

Discover ways to Make Almond Flour Muffins

  • Roast the Strawberries: Sprinkle two tablespoons of sugar over the strawberries. Place the berries on a parchment paper-lined baking sheet in a single layer and roast for 25 minutes at 375°F until the strawberries launch their liquid and caramelize.
  • Dry Elements: Whisk the oat and almond flours, baking soda, and baking powder.
  • Moist Elements: In an enormous bowl, cream the butter and sugar for about two minutes with a hand mixer. Beat the egg whites and vanilla in a small bowl and pour into the butter/sugar mixture. Stir throughout the yogurt.
  • Mix the flour mixture with the moist substances until combined. Fold throughout the strawberries with a spatula and spoon proper right into a lined muffin tin.
  • Bake the almond flour muffins at 375°F for 18 to twenty minutes until a toothpick inserted throughout the coronary heart comes out clear.

Should you refrigerate almond flour muffins?

You’ll retailer these strawberry almond flour muffins at room temperature for as a lot as three days. Permit them to chill sooner than placing them in an airtight container. You’ll refrigerate them or freeze them for as a lot as three months. To reheat, microwave them straight from frozen until heated by, or thaw them. throughout the fridge sooner than microwaving.

Variations

  • Blueberry Muffins: Swap strawberries for blueberries or one different form of berry.
  • Frozen Berries: You must make the most of frozen strawberries if modern aren’t in season.
  • Spices: Add somewhat little bit of cinnamon.
  • Strawberry Bread: Pour the batter proper right into a loaf pan and bake at 350°F for about 50 minutes until a toothpick comes out clear.

Further Muffin Recipes You’ll Love

Prep: 30 minutes

Put together dinner: 20 minutes

Entire: 50 minutes

Yield: 12 servings

Serving Dimension: 1 muffin

Roast the strawberries:

  • Toss strawberries with 2 tablespoons of the sugar.
  • Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries launch their liquid and caramelize.

Put collectively the muffins:

  • Within the meantime, line a muffin tin with 12 muffin nonstick liners and spray with oil.
  • Mix almond flour, oat flour, baking powder, and baking soda with a whisk in a medium bowl.
  • In an enormous bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
  • In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
  • Mix throughout the yogurt, then flour mixture and mix on low velocity until combined, 1 minute.
  • With a spatula, fold throughout the strawberries and spoon to lined muffin tins about 3/4 crammed (I used an ice cream scoop).
  • Bake at 375F or until a toothpick inserted throughout the coronary heart comes out clear about 18 to twenty minutes.
  • Let cool sooner than consuming.

Ultimate Step:

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Serving: 1 muffin, Power: 164 kcal, Carbohydrates: 15.5 g, Protein: 6 g, Fat: 8.5 g, Saturated Fat: 1.5 g, Ldl ldl cholesterol: 7 mg, Sodium: 155.5 mg, Fiber: 2.5 g, Sugar: 10.5 g

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