LOW CARB STRAWBERRY VANILLA MUFFIN
This is a lovely light, moist strawberry muffin made from almond flour. The flavour combination of strawberry and vanilla make this a great summer muffin.
I used honey for the initial batch which made the muffin very moist but was not carb friendly. So another batch was made with a sugar substitute which was just as delicious. I used almond flour that is basically ground blanched almonds. The muffin batter will be very runny, but don’t panic..it cooks well into a moist muffin!
Ingredients
Instructions
Recipe Adapted : LOW CARB STRAWBERRY VANILLA MUFFIN @ olahragaduniakita
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Butter melted
- 1/4 cup Erythritol or sugar substitute
- 2 teaspoons Vanilla essence
- 2/3 cup Strawberries chopped
- 4 Eggs
- 1/4 Cup Water
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix the almond flour, baking powder and salt together.
- In another bowl mix the butter, water, eggs, erythritoll and vanilla essence.
- Combine the wet and dry ingredients together, and stir well. Add the strawberries.
- Pour the mixture into muffin liners in a muffin tin.
- Bake for 15 to 20 minutes until firm.
- Eat and enjoy!
Recipe Adapted : LOW CARB STRAWBERRY VANILLA MUFFIN @ olahragaduniakita
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