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Roasted Strawberry Almond Flour Muffins

Written by Erin Asaad

Sugar betrays me. My mind is able to rationalize the consumption of chocolate chunk cookies and buttermilk pie, but my body ultimately rejects it.  I usually deny myself sugary goods because if I eat that breakfast muffin or chocolate croissant, the world becomes a fog and I begin to drag. The more sugar I eat, the more I crave. As if it wasn’t obvious,  I’ve come to realize my body is pretty sensitive to sugar- I feel the effects of eating too much almost instantly. As a result, I became very conscious of gut heath, trying to connect the link between the foods I eat and the physical state of my body.  It’s amazing how much your body responds when you eliminate sugars, grains and dairy for a period of time.

When I must eat something sweet , I try to choose natural sugars and unprocessed flours.  A perfect example:  almond flour.  Almond flour greatly reduces the glycemic index of whatever food you are eating, decreasing the rise of blood sugar in your body.  On top of that, almond flour is calorie dense so you don’t need to eat as much to get filled up.  I don’t think eating paleo substitute desserts and muffins every day is heathy, but if you’re going to indulge, almond flour + coconut sugar are better choices.

These roasted strawberry muffins are delicious and perfect for breakfast on the go.

 

ROASTED STRAWBERRY ALMOND FLOUR MUFFINS

MAKES 24 MINI MUFFINS OR ABOUT 8-11 REGULAR MUFFINS

INGREDIENTS

2 cups almond meal

1/2 tsp. baking soda

1/3 cup coconut sugar

1/4 tsp. sea salt

2 eggs

3 Tbsp. coconut oil or olive oil

2 Tbsp. honey

1/2 tsp. almond extract

1/2 tsp. vanilla extract

3/4 cup roasted strawberries*

INSTRUCTIONS

Preheat the oven to 375′. Prepare a muffin tin with paper liners.

Combine  the eggs, oil, honey, almond and vanilla extracts together. Whisk until fluffy. In a another bowl, combine the almond meal, cornmeal, baking soda, coconut sugar and salt. Add the wet to the dry ingredients and stir to mix. The batter will be thick. Gently fold in the strawberries  Fill the muffin liners to the top (these guys don’t rise up too much)

Bake on the middle rack for 16-18 minutes for mini muffins (about 20-25 minutes give or take for regular muffins) until the tops are golden brown and a toothpick inserted comes out clean. Remove to a wire rack to cool.

*Roasted Strawberries: Oven to 350′. Toss 4 cups quartered strawberries with a pinch of salt and 2 tsp. melted coconut oil (olive oil works too).  If your berries are on the sour side, you can add a little bit of honey or maple syrup.  Spread strawberries in a layer on a parchment lined baking sheet. Roast for 25-30 minutes or until juicy and reduced in size. Set aside to cool. This may be more than you need for the recipe so the rest can be saved. These guys go great on top of vanilla ice cream or over oatmeal.

 

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