I bet I’m not the only one feeling the extra weight hitting our bodies during this time. I have always had a habit of snacking all day long, and more so not than before since I am home all day. It is inevitable. Instead of trying to change my eating habits, I’ve been experimenting with making healthier recipes. These Strawberry Muffins are deceivingly healthy. They will not compromise your diets!
[makes 12 muffins]Ingredients:
1 cup almond flour
1/2 cup coconut flour
2 tsp baking soda
1/4 tsp salt
1 cup ripe banana, mashed
3 tbsp pure maple syrup
3 tbsp avocado oil
2 large eggs, room temperature
1 tsp pure vanilla extract
2 cups strawberry, diced
How to make:
1. Preheat oven to 425°F. Line a 12 cup muffin baking pan with muffin liners. or spray pan with non-stick spray.
2. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, add mashed banana, maple syrup, avocado oil, eggs, and vanilla extract. Whisk until smooth.
4. Pour wet ingredients into large bowl of dry ingredients. Fold in strawberries. *Do not overmix.
5. Scoop batter evenly into muffin tin. Bake on middle rack for 15-20 minutes, or until it is golden / toasted and toothpick comes out clean from the centre muffin.
6. Let muffins cool in pan for about 30 minutes. Transfer muffins to a wire rack to finish cooling.
