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These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light-weight, made with Greek yogurt, oat flour, and almond flour.

Roasted Strawberry Almond Flour Muffins

These healthy almond flour muffins are delicious for breakfast or a snack. Roasting the strawberries is an actual game changer. It makes them sweeter and dries them out so the muffins don’t get too moist. For more of my favorite strawberry recipes, try my Roasted Strawberry Banana Bread, Strawberry Scones, and Strawberry Crisp.

How do you retain muffins moist and never dry?

I only use a bit butter in these strawberry almond flour muffins, however the Greek yogurt prevents them from being dry. And despite the fact that I dry out the berries by roasting them, they still add some moisture. Also, you desire to ensure that you don’t over-mix the batter. Stir it simply enough to include the flour into the wet
ingredients.

Strawberry Almond Flour Muffins Ingredients

• Strawberries: Slice fresh strawberries.
• Sugar: Toss among the sugar with the berries, and the remainder goes within the muffin batter.
• Flour: Almond and oat flours increase the protein and fiber while keeping the muffins gluten-free.
• Baking Soda and Baking Powder make the strawberry muffins rise and provides them a fluffy texture.
• Butter: Make sure that your butter is at room temperature so it mixes easily with the sugar.
• Eggs: Use three egg whites or two large eggs.
• Vanilla Extract for flavor
• Greek Yogurt: You’ll need one cup of fat-free Greek yogurt.

The best way to Make Almond Flour Muffins

• Roast the Strawberries: Sprinkle two tablespoons of sugar over the strawberries. Place the berries on a parchment paper-lined baking sheet in a single layer and roast for 25 minutes at 375°F until the strawberries release their liquid and caramelize.
• Dry Ingredients: Whisk the oat and almond flours, baking soda, and baking powder.
• Wet Ingredients: In a big bowl, cream the butter and sugar for about two minutes with a hand mixer. Beat the egg whites and vanilla in a small bowl and pour into the butter/sugar mixture. Stir within the yogurt.

• Mix the flour mixture with the wet ingredients until combined. Fold within the strawberries with a spatula and spoon right into a lined muffin tin.
• Bake the almond flour muffins at 375°F for 18 to twenty minutes until a toothpick inserted in the middle comes out clean.

Do you have to refrigerate almond flour muffins?

You’ll be able to store these strawberry almond flour muffins at room temperature for up to 3 days. Allow them to cool before placing them in an airtight container. You’ll be able to refrigerate them or freeze them for up to 3 months. To reheat, microwave them straight from frozen until heated through, or thaw them
within the refrigerator before microwaving.

Variations

• Blueberry Muffins: Swap strawberries for blueberries or one other style of berry.
• Frozen Berries: You should use frozen strawberries if fresh aren’t in season.
• Spices: Add a bit cinnamon.
• Strawberry Bread: Pour the batter right into a loaf pan and bake at 350°F for about 50 minutes until a toothpick comes out clean.

More Muffin Recipes You’ll Love

Prep: 30 mins

Cook: 20 mins

Total: 50 mins

Yield: 12 servings

Serving Size: 1 muffin

Roast the strawberries:

• Toss strawberries with 2 tablespoons of the sugar.

• Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries release their liquid and caramelize.

Prepare the muffins:

• Meanwhile, line a muffin tin with 12 muffin nonstick liners and spray with oil.

• Mix almond flour, oat flour, baking powder and baking soda with a whisk in a medium bowl.

• In a big bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.

• In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.

• Mix within the yogurt, then flour mixture and blend on low speed until combined, 1 minute.

• With a spatula, fold within the strawberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).

• Bake at 375F or until a toothpick inserted in the middle comes out clean, about 18 to twenty minutes.

• Let cool before eating.

Last Step:

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Serving: 1 muffin, Calories: 164 kcal, Carbohydrates: 15.5 g, Protein: 6 g, Fat: 8.5 g, Saturated Fat: 1.5 g, Cholesterol: 7 mg, Sodium: 155.5 mg, Fiber: 2.5 g, Sugar: 10.5 g