Fluffy, moist and delicious fresh strawberry muffins, with a hint of citrus. Made with oats and almond flour, they are the perfect grab-and-go healthy breakfast or snack and would be great for a brunch, too!
Preheat oven to 350F / 175C degrees.
Add oats to a food processor. Pulse for 10-15 seconds or until oats become a gritty flour.
If you already have oat flour, you can use 1 cup oat flour instead.
Add to a large mixing bowl with almond flour, arrowroot (or tapioca) flour, baking powder, baking soda, and salt. Whisk together until well combined.
Tip: if you'd like to have visible strawberry chunks at the top of your muffins (as pictured), save a few strawberry pieces and place them on top of the uncooked muffins just before baking.
Line a muffin tin with 12 muffin liners, then fill each ¾ full.
Make the streusel topping if using (recipe below) – Skip this step otherwise. Sprinkle streusel evenly overtop each.
Bake for 22-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool entirely before serving.
Pulse ½ cup oats in a blender or food processor until you get a gritty oat flour.
You can use ½ cup oat flour in you already have some.
Add to a small mixing bowl, and combine with walnuts, coconut sugar, cinnamon and salt. Toss well to combine.
Stir in coconut oil and use your hands to combine until crumble mixture forms.
Healthy Strawberry Muffins https://www.notenoughcinnamon.com/healthy-strawberry-muffins/