These muffins are absolutely perfect to have in the house this season. They are warm, perfect for breakfast or snacking! So many "grab-and-go" op...
These muffins are absolutely perfect to have in the house this season. They are warm, perfect for breakfast or snacking! So many "grab-and-go" options are not healthy, but these sweet treats are a perfect option!
25g (1/4 cup) coconut flour
3 tsp baking powder
200g (2 cups) almond meal
50g (1/4 cup) powdered stevia sweetener
250g strawberries, hulled, chopped
75g dark chocolate (85% cocoa), chopped
3 eggs, lightly whisked
2 tsp vanilla extract
60ml (1/4 cup) almond milk
125g unsalted butter, melted
Preheat oven to 170C/150C fan forced. Line 12 holes of an 80ml (1/3 cup) capacity muffin pan with paper cases.
Sift the coconut flour and baking powder into a large bowl. Add the almond meal, stevia, strawberries and chocolate and stir to combine.
Whisk the eggs, vanilla and almond milk together in a jug. Add the egg mixture and butter to the dry ingredients and stir until just combined.
Divide the mixture among the prepared muffin holes. Bake for 20-25 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside for 5 minutes, to cool, before transferring to a wire rack to cool completely.
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