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


  1. Preheat oven to 170C/150C fan forced. Line 12 holes of an 80ml (1/3 cup) capacity muffin pan with paper cases.
  2. Sift the coconut flour and baking powder into a large bowl. Add the almond meal, stevia, strawberries and chocolate and stir to combine.
  3. 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.
  4. 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.