Brunch YUMM! Low-Carb Strawberry Muffins #fitfam
Muffin Makeover: Say Hello to Our Chic Low-Carb Strawberry Superstars!
Alright, fashionistas, get ready to trade in your basic muffins for a stylish, low-carb upgrade! We’re serving up a delicious alternative that’s as fabulous as it is flavorful: low-carb strawberry muffins!
We’ve swapped out that plain all-purpose flour for a sophisticated duo of almond and coconut flour. The result? A tender, slightly nutty base that’s a total dream paired with juicy, sweet strawberries. Every bite is a burst of strawberry goodness, making these muffins a seriously satisfying breakfast on the go or the perfect afternoon snack to power you through your day.
Say goodbye to muffin-top guilt and hello to a flavorful, guilt-free treat! These beauties are proof that you don’t have to compromise on taste to live a chic, low-carb life.
Ingredients
- 1¾ cups almond flour
- ½ cup coconut flour plus 1 tablespoon, divided
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- ⅔ cup whole-milk plain strained (Greek-style) yogurt
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup unsweetened plain almond milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1 teaspoon grated lemon zest (from 1 medium lemon)
- 2 teaspoons turbinado sugar
Instructions
-
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
- Whisk 1¾ cups almond flour, ½ cup coconut flour, 1 tablespoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt in a medium bowl until combined.
- In a large bowl, whisk 3 eggs, ⅔ cup yogurt, ¼ cup granulated sugar, ¼ cup melted butter, ¼ cup almond milk and 1 teaspoon vanilla until combined. Add the flour mixture; whisk until just combined. In the medium bowl, toss 1 cup strawberries with the remaining 1 tablespoon coconut flour until well coated. Using a rubber spatula, gently fold the coated strawberries and lemon zest into the batter until evenly distributed.
- Spoon the batter into the prepared muffin cups, about ⅓ cup each. Sprinkle evenly with 2 teaspoons turbinado sugar.
- Bake for 5 minutes. Without removing the muffins from the oven, reduce oven temperature to 350°F; continue baking until puffed, golden and a wooden pick inserted in the center comes out clean, about 16 more minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the pan to cool completely on a wire rack, about 30 minutes.
Nutrition Information
| 206 | Calories |
| 15g | Fat |
| 14g | Carbs |
| 7g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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