Strawberry Almond Flour Muffins

Soft, lightly sweet muffins made with almond flour and fresh strawberries. Simple ingredients, one bowl, and a cozy bake that works for breakfast, snack, or something sweet on the table.

Shared notes will appear here.

Something Sweet

International

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Golden almond flour strawberry muffins with sliced strawberries on top.

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Ingredients:

3 eggs
1/2 cup %2 milk
1/2 cup coconut oil
1/2 cup + 1 tbsp brown sugar
3 1/4 cups almond flour
0.5 oz baking powder, 1 packet
1 1/2 cups strawberries, sliced

Method:

Start Cooking

Preheat oven to 355°F (180°C). Line a muffin tray with baking cups.
In a bowl, whisk eggs, milk, coconut oil, and brown sugar.
Add almond flour and baking powder. Mix until smooth.
Gently fold in sliced strawberries.
Fill muffin cups about 3/4 full.
Bake 25 – 30 minutes, until a toothpick inserted in the center comes out clean.
Let cool slightly. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Ovens vary, so start checking around 22 minutes.
Let muffins cool in the pan for 5 minutes, then transfer to a rack to set.
You can use almond milk instead of regular milk.
You can use avocado oil instead of coconut oil.
You can use cane sugar instead of brown sugar.
If you’re baking with coconut oil, make sure it’s in liquid form before mixing.
Blueberries, raspberries, or a mix of berries all work beautifully in these muffins.

Make it yours

Mix in a few dark chocolate chips for a sweeter muffin.
Sprinkle sliced almonds or coconut on top.
Add a splash of vanilla.
Make them into mini muffins for lunchboxes.

At the table

With morning coffee or black tea.
As a quick breakfast.
On a simple brunch table with fresh berries.
Packed for school or work snack.

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FROM THE PANTRY

Muffins

WHY WE LOVE IT

We make a batch and they slowly disappear. One for breakfast, one packed for later, and one more when the kitchen feels too quiet.

A LITTLE STORY

The name likely comes from the German muffe or French moufflet, meaning “small cake” or “soft bread”. Muffins became popular in home kitchens as quick breads. Mixed by hand. No yeast. No waiting. Just something warm, simple, and shareable, the same day.

DID YOU KNOW?

Strawberries naturally contain acids that react gently with baking powder, helping muffins rise while keeping the crumb tender and light.