Go Back
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Roasted Strawberry Almond Flour Muffins
4.41
from
15
votes
These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.
Prep Time:
30
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
50
minutes
mins
Yield:
12
servings
Course:
Breakfast, Brunch, Snack
Cuisine:
American
Equipment
12 cup muffin tin
standard size
Ingredients
1 1/2
cup
sliced strawberries
1/2
cup
sugar
cooking spray
1 1/2
cups
almond flour
1/4
cup
gluten-free oat flour
2
teaspoons
baking powder
1/2
tsp
baking soda
2 1/2
tablespoons
unsalted butter
(room temperature)
3
large
egg whites
(or two large eggs)
1/2
tablespoons
vanilla extract
1
cup
0% Greek yogurt
Instructions
Preheat oven to 375°F. Set the rack in the center.
Roast the strawberries:
Toss strawberries with 2 tablespoons of the sugar.
Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries release their liquid and caramelize.
Prepare the muffins:
Meanwhile, line a muffin tin with 12 muffin nonstick liners and spray with oil.
Mix almond flour, oat flour, baking powder and baking soda with a whisk in a medium bowl.
In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
With a spatula, fold in the strawberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
Bake at 375F or until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
Let cool before eating.
Video
Nutrition
Serving:
1
muffin
,
Calories:
164
kcal
,
Carbohydrates:
15.5
g
,
Protein:
6
g
,
Fat:
8.5
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
7
mg
,
Sodium:
155.5
mg
,
Fiber:
2.5
g
,
Sugar:
10.5
g
- WW Points:
6