Description

Fluffy Strawberry Muffins made with nourishing almond flour, flax, extra virgin olive oil, maple syrup, and bursting with fresh strawberry flavor! The soft, cake-like texture paired with the easy jam glaze makes these next level delish. Lower in sugar than most, they also pack a protein punch and are naturally gluten and dairy free. My toddler gobbles these up for breakfast. Serve with a pinch of flaky salt!

Ingredients

Units Scale

2 tbsp extra virgin olive oil
2 cups super fine blanched almond flour, plus 1 tbsp for tossing strawberries
1/4 cup ground flaxseed
1 tsp baking soda
1/4 tsp fine sea salt
1/3 cup pure maple syrup
2 large eggs
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh diced strawberries (1/4 in pieces, don't to use more or they'll be too wet!)

For the strawberry lemon glaze:

1/3 cup powdered sugar
1 tbsp strawberry jam
1 tbsp fresh lemon juice

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Instructions

Preheat oven to 350F. Place 10 paper liners in a muffin tin and spray liners well with cooking spray.
In a medium mixing bowl, whisk together almond flour, flax baking soda, and salt.
Add maple syrup, eggs, vanilla and almond extract, and olive oil. Whisk or use a rubber spatula to mix again until smooth. The batter will be very thick; that's normal!
Pat rinsed strawberries dry with a paper towel. Chop into 1/4 inch pieces then place in a small bowl. Toss with 1 tbsp almond flour.
Gently fold 3/4 of the strawberries into the batter with a rubber spatula, being careful not to smush the strawberries and release their juices. Use 1/4 measuring cup to spoon batter into muffin tin to make 10 muffins. Scatter reserved strawberries on top of muffins.
Bake for 20-22 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.
While they bake, place powdered sugar, jam, and lemon juice in a small bowl. Whisk until smooth. Drizzle glaze on cooled muffins (I do one at a time versus glazing all of them at once) and devour. I like a pinch of flaky salt, too. Store cooled muffins in the fridge as they're more moist.

Notes

Store muffins on the counter for 1 day then transfer to the fridge since they are very moist. I store the glaze separately in a small container in the fridge.

You can sub milk for lemon juice for a creamy strawberry glaze.

Nutrition info below does not include glaze. Nutrition info for 1 muffin with glaze: Calories: 240, Fat: 9.1g, Saturated fat: 0.8g, Cholesterol: 37.2mg, Sodium: 201.2mg, Total carb: 18.5g, Fiber: 1.9g, Sugar: 12.8g, Protein: 5.2g