Description
Here I share one of my favorite little last minute baked goods recipes that I love to whip up in my kitchen for family and friends. They taste better and better as the days go on.
Ingredients
- 2 ½ cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/3–1/2 cup chopped dried strawberries (no sugar and slightly dehydrated). Fresh is ok but make sure they aren’t wet.
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup walnut oil (or coconut oil)
- 1/3 cup honey, heated slightly
- 2 teaspoons lemon juice or apple cider vinegar
- Coconut oil for greasing your pan
- OPTIONAL: maple sugar
- Strawberries: Make sure you use very ripe and sweet strawberries for best results
Instructions
- Preheat oven to 350F degrees.
- Grease your cookie sheets.
- In a 2 quart size bowl, add the flours, salt and baking soda in one bowl.
- Sift well.
- In a 1 quart bowl, mix together the eggs, vanilla, oil and honey.
- With a hand mixer, whip this mixture on medium-high for about a minute.
- Immediately pour your wet ingredients into your dry.
- Mix them together by folding over and over until fully incorporated.
- Fold in the chopped strawberries.
- Add lemon juice or apple cider vinegar.
- For bite-sized muffins, use a heaping teaspoon and place about 1 inch apart on parchment (they will not spread). You should have 1-2 inch ball-shaped formations of dough on the cookie sheet. Do not hand form in a ball. Allow to remain rough edged.
- For biscuit-sized muffins, use a soup spoon and place each muffin 2 inches apart. Each piece should be approximately 3 inches wide, but the size is up to you. The less dense, the less time baking in the oven.
- OPTIONAL: Sprinkle with maple sugar.
- For bite-sized, bake for 6-8 minutes.
- For biscuit-sized, bake for 8-10 minutes. Test inside for doneness.
- Let cool for 1 minute then move to a cooling rack.
- The bite-sized muffins taste even better the next day. Do not cover for at least 10 hours.
- The biscuit-sized ones will be moist inside and slightly crisp outside–delicious!
- Serve with grass-fed butter, coconut oil or plain.
- Store in glass containers with a lid after 24 hours. They will stay moist.
- Enjoy!
