Gluten Free & Dairy Free Strawberry Muffins
A Gluten-Free and Dairy-free muffin that can easily be made keto & low-carb friendly with two swaps.
Servings: 8 muffins
- 2 cups ground almond flour
- 3 large eggs
- 2 tablespoons Sukrin Gold use honey for regular recipe
- 1/4 cup unsweetened almond milk
- 1 tablespoon fresh squeezed lemon juice
- 1/4 teaspoon baking soda
- 1 cup chopped strawberries
Preheat your oven to 350 degrees.
line your muffin tin with cupcake wrappers
In a large bowl, combine the flour, eggs, honey, creamer, lemon juice, and baking soda
Combine until just mixed.
Fold in the strawberries
Fill cupcake wrappers 3/4 of the way.
Bake for 15 minutes or until golden brown.
Serving: 1muffin | Calories: 211cal | Carbohydrates: 11g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 74mg | Potassium: 56mg | Fiber: 3g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 11.3mg | Calcium: 83mg | Iron: 1.5mg