So, you thought yesterday’s baking cheat sheet was random? Of course not! Let’s talk breakfast treats.
My friend Jenn was the first person to introduce me to this recipe. She had virtually no complaints about the recipe. Well… Maybe only two: She was only a little disappointed that the remarkably beautify and bright pink batter baked to a more traditional golden muffin color. Her dog, Cedar, also loves these–by the unattended tray-full. Yes he did.
Anyway, the wonderful thing about almond flour is not only that, well, it’s not wheat, but that it is really dense, nutrient rich, and keeps you full for a long, long time. One of these babies and some fresh fruit with a cup of green tea, and you are good for the morning. Thanks to Chef Shane Kelly for this recipe. I use silken tofu instead of eggs and agaven instead of honey in this one. I admit that they were a bit crumbly with the silken, so I encourage you to also try vegan egg replacer. (Please let me know how it goes!)
Strawberry Almond Flour Muffins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 2 cups, diced fresh strawberries
- ⅓ cup honey [agave nectar]
- 2 eggs [1/2 c silken tofu]
- 4 tablespoons melted butter or 3 tablespoons coconut oil [or other vegan butter replacement]
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2½ cups almond flour
- ½ heaping cup chopped pecans
- Preheat oven to 325 degrees F
- Use unbleached muffin papers for 12 muffin cups
- In medium sized-bowl add diced strawberries and honey & mash for one minute.
- In a separate bowl whisk eggs, melted butter or coconut oil and vanilla.
- Add in strawberries and honey and mix well.
- Add in baking soda, sea salt and almond flour, continue mixing.
- Fold in the chopped pecans.
- Using the ¼ cup measuring utensil scoop batter into each muffin paper to ¾ full or more, just use all the batter.
- Cook for 25-30 minutes and do the toothpick test.
- Let cool in the pan for 5-10 minutes and serve!