Making bulk breakfast and snack recipes like these anti-inflammatory Strawberry Breakfast Muffins is one of my favorite ways to save time and brainpower cooking for the week during meal prep.
Not only are these anti-inflammatory breakfast muffins gluten-free and sugar free, they’re also packed with flavor and fresh seasonal berries!
This recipe is featured in our Spring Anti-Inflammatory Meal Prep Guide! Grab it HERE!
Table of Contents
Ingredients
- 2 cups Amond flour
- 1/2 tsp baking soda
- 1 dash cardamom, ground
- 1/4 cup allulose (or other granulated natural zero-calorie sweetener for baking)
- 1/8 tsp salt
- 1 TBSP coconut oil (melted)
- 3 eggs (medium)
- 1 TBSP ghee (melted)
- 1 TBSP lemon juice
- 1 cup strawberries (sliced)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 F (163 C) and grease muffin tin or line with baking cups.
- Combine all the dry ingredients into a large bowl: almond flour, baking soda, cardamom, allulose, and salt. Stir until well combined.
- Combine all wet ingredients in a separate medium bowl: coconut oil, eggs, ghee, lemon juice, and vanilla. Whisk together until well combined.
- Pour wet ingredients into large bowl with dry ingredients and mix well.
- Fold in strawberries.
- Divide batter into all 12 muffin cups.
- Bake 20-25 minutes until golden on top. A toothpick inserted should come out clean.
- Let cool and enjoy!
Notes
*You can chop up strawberries really small and fold in, or keep them halved to quartered and place a few on top like I did in the video.
*If I make a batch of muffins like these and realize I won’t be able to eat them all before they go bad, I’ll cut them into quarters and pop them into the freezer in a freezer bag– instant Frozen Muffin Bites! (Great with yogurt or as an ice cream topper!)
Strawberry Breakfast Muffins | Anti-Inflammatory, Gluten-Free, Sugar-Free
Making bulk breakfast and snack recipes like these Strawberry Breakfast Muffins is one of my favorite ways to save time and brainpower cooking for the week. Not only are these anti-inflammatory breakfast muffins free of sugar and gluten, they’re also packed with flavor and fresh seasonal berries!
- Prep Time: 10 minutes
- Cook Time: 20-25 min
- Total Time: 30 – 35 minutes
- Yield: 12 1x
Ingredients
-
- 2 cups Amond flour
- 1/2 tsp baking soda
- 1 dash cardamom, ground
- 1/4 cup allulose (or other granulated natural zero-calorie sweetener for baking)
- 1/8 tsp salt
- 1 TBSP coconut oil (melted)
- 3 eggs (medium)
- 1 TBSP ghee (melted)
- 1 TBSP lemon juice
- 1 cup strawberries (sliced)
- 1 tsp vanilla extract
Instructions
-
- Preheat oven to 325 F (163 C) and grease muffin tin or line with baking cups.
- Combine all the dry ingredients into a large bowl: almond flour, baking soda, cardamom, allulose, and salt. Stir until well combined.
- Combine all wet ingredients in a separate medium bowl: coconut oil, eggs, ghee, lemon juice, and vanilla. Whisk together until well combined.
- Pour wet ingredients into large bowl with dry ingredients and mix well.
- Fold in strawberries.
- Divide batter into all 12 muffin cups.
- Bake 20-25 minutes until golden on top. A toothpick inserted should come out clean.
- Let cool and enjoy!
Notes
*You can chop up strawberries really small and fold in, or keep them halved to quartered and place a few on top like I did in the video.
*If I make a batch of muffins like these and realize I won’t be able to eat them all before they go bad, I’ll cut them into quarters and pop them into the freezer in a freezer bag– instant Frozen Muffin Bites! (Great with yogurt or as an ice cream topper!)
