Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs
  • 2 (3/4 cup) bananas, (mashed)
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut oil, (melted, plus more to grease muffin tin)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, (diced (plus more to top muffins))

Instruction

  • Preheat your oven to 350 degrees F and grease a muffin tin with coconut oil.*
  • Then prep strawberries - remove the husk and then dice them into evenly sized pieces. Set them aside while prepping the batter.
  • In a medium mixing bowl, combine the almond flour, baking soda, and sea salt, and whisk together. Set aside.
  • In another mixing bowl, mash a couple of ripe bananas (roughly 3/4 cup) until it’s smooth.
  • Next, add the eggs, pure maple syrup, melted coconut oil, and vanilla. Mix until thoroughly combined.
  • Add in the dry ingredients we mixed earlier, and mix to combine.
  • Now, add in the diced strawberries, and then fold them into the mixture.
  • Using a large spoon, pour the muffin batter into the muffin tin, filling each about 2/3 of the way full.
  • Add a few more diced strawberries to the top.
  • Now, transfer to the oven and bake for 18-20 minutes, or until the muffins are firm in the center and lightly golden edges and a toothpick or knife inserted comes out clean.
  • Remove and let set for 5 minutes before transferring to a cooling rack. Then, transfer them carefully to a cooling rack to come to room temperature.