I’ve had to get creative lately with breakfast as my kids are tiring of the eggs and toast, oatmeal and fruit I’ve been serving them their whole lives. No idea why 🙂
I adapted this recipe from Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy
We enjoyed these yesterday morning with lots of organic butter and a bit of honey drizzled on top. The muffins aren’t very sweet, so if your child takes the first bite with a bit of honey, he or she will probably enjoy it more.
Strawberry Almond Muffins:
-1 cup frozen strawberries, thawed and chopped (any frozen fruit you love can be substituted. Thawed frozen fruit creates a more baking-friendly texture.)
-2 cups almond flour (almond flour is really expensive, so I buy whole almonds in the bulk section and grind them in my Vitamix
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-3 medium eggs
-1/4 cup maple syrup
- heat oven to 325 and line 8 muffin cups with paper liners
- combine the almond flour, salt and baking soda in a medium bowl
- crack the eggs into a large bowl and whisk in maple syrup to combine evenly
- pour the dry ingredients into the eggs and syrup, mixing well
- add the fruit and stir to combine
- fill the muffin cups 3/4 full (stir the batter in the bowl after filling each cup so fruit doesn’t settle)
- bake for 30 minutes, or until the tops become golden-brown
- allow the muffins to rest in pan for 3 minutes, then transfer to a cooling rack
- serve with butter and honey for drizzling
Enjoy!