Leave the grains behind in these Strawberry Vanilla Muffins! Muffins can be one of the worst store bought baked goods with high amounts of refined oils and sugars. Make them yourself, they take minutes to prepare and you can control all the ingredients that go in them. As a snack or for breakfast, they make a great grab and go option during the week!
For this recipe, I used Healthy Fit Canada’s freeze dried strawberries! Freeze drying is a natural preservation process which can make fruits and vegetables shelf stable for up to 25 years! To bring back to normal form, just soak the fruit in water for a few minutes. They make a great option to bring when travelling or even just to have on hand for smoothies and baking.
Grainless Strawberry Vanilla Muffins
1 1/2 cup almond flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
½ teaspoon salt
1/4 cup maple syrup (or more if you like sweeter muffins)
1/4 cup avocado oil
1/3 cup almond milk
1 1/2 tsp vanilla
1/2 cup @healthyfitcanada freeze dried strawberries
Preheat oven to 350F. Line a muffin pan with paper cups or lightly grease.
In a bowl combine almond flour, tapioca flour, baking soda, baking powder, salt and sugar. Mix Well.
In another bowl combine oil, eggs and milk. Whisk together.
Pour liquid bowl into dry bowl and mix. Don’t over mix. Stir in strawberries.
Distribute 1/4 cup of muffin batter into each cup.
Bake for 15-18 minutes. Remove from oven, then insert a toothpick into a middle muffin. If the toothpick is clean when removed then they are done. Store in fridge or freezer.