Gluten Free Strawberry Muffins

Serves (serves 8)     adjust servings


    (serves 8)

    • 3/4 C almond flour
    • 3/4 C baking soda
    • 1/2 C Swerve
    • 3 Tbsp coconut oil
    • 3 Tbsp cashew butter
    • 3 egg
    • 1 tsp vanilla
    • 1 tsp lemon juice
    • 1 C fresh strawberries – hulled and cut into small pieces
    • Melted Coconut oil to grease the cupcake pan


    1. Preheat oven to 350 deg F.
    2. Melt some coconut oil and grease a cupcake pan.
    3. Place the almond flour, baking soda and Swerve into a medium sized bowl. Add the remaining ingredients (except the strawberries) and stir thoroughly.
    4. Add the strawberries and fold to incorporate.
    5. Divide the batter evenly into the cupcake pan and bake these muffins for 15-17 minutes or until cooked through.
    6. Run a knife along the edge of the pan to loosen the muffins if they overflowed like mine did.
    7. NOTE – In the recipe that I followed, she microwaved her muffins in small ramekins for 1 minute 20 seconds. I had some batter leftover, so I microwaved one. The top did not crip up, but it was tasty.


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