Strawberry Chocolate Chip Muffins
Servings: 12
Ingredients
- 3 large eggs
- 1 cup cashew or almond butter
- 1/4 cup pure maple syrup*
- 1 tsp vanilla extract
- 3/4 cup blanched almond flour
- 1/3 cup tapioca flour/starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup finely diced strawberries
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin pan and set aside.
- Blend together the wet ingredients with an electric mixer: eggs, cashew butter, pure maple syrup, and vanilla extract. Beat until smooth, on a low to medium setting.
- Whisk together the dry ingredients: almond flour, tapioca flour, baking soda, and sea salt. Fold the dry ingredients into the wet. Mix with a wooden spoon until no dry pockets remain. Now fold in strawberries and chocolate chips.
- Spoon batter into the muffin cups about 3/4 cup full until all 12 cups are full. Transfer to the oven and place in the middle rack. Bake for 15-17 minutes or until golden brown.
- Remove from oven and cool completely before removing from the pan.
Notes
*Can also use raw honey in place of maple syrup.
Nutrition
Calories: 257kcal | Carbohydrates: 18g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 222mg | Potassium: 207mg | Fiber: 4g | Sugar: 9g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 2mg