Low-carb strawberry and chocolate muffins, packed with flavour, filling, gluten free and easy to make.
25g (1/4 cup) of coconut flour
3 teaspoons of baking powder
200g (2 cups) almond meal
50g (1/4 cup) of castor sugar
250g strawberries, diced,
50g of dark chocolate, chopped
2 teaspoons of vanilla extract
60ml (1/4 cup) of almond milk
125g, unsalted butter, melted
Preheat oven to 170˚C. Line a 12 cup muffin tray with paper cases.
Combine coconut flour, baking powder, almond meal, sugar, strawberries and chocolate in a bowl.
Whisk eggs in a small bowl then add vanilla and almond milk to combine. Unite egg mixture to the dry ingredients and gently mix until combined.
Divide mixture into equal portions in the muffin tray. Bake for 20-25 minutes or until mix is completely cooked through. Let stand to cool. Serve warm or cold. Muffins can be frozen for later use.