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+ servings

Almond Muffins with Roasted Strawberries


  • 2 cup almond flour
  • ½ tsp baking soda
  • ¼ cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 tsp brown sugar
  • ¼ tsp sea salt
  • 2 eggs (large or XL)
  • 3 Tbsp olive oil
  • 2 Tbsp honey
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup roasted strawberries


  • Preheat the oven to 375° F
  • Prepare a muffin tin with paper liners, or coat generously with olive, coconut oil, or cooking spray.
  • In a large bowl, combine the almond flour, baking soda, sugars, and salt.
  • In another bowl, whisk the eggs, olive oil, honey, almond, and vanilla extracts together. Combine until fully combined and even in color.
  • Add the wet to the dry ingredients and stir to mix. Don't over mix (The batter will be on the thick side). Fold in the strawberries.
  • Fill the muffin liners to the top (they don't poof too much)
  • Bake on the middle rack for 18-20 minutes, until the tops are golden brown and a toothpick poked in the center comes out clean.
  • Remove and let cool on a wire rack