Ruby red strawberries folded into cakey batter and topped with a crunchy, crumbly streusel? These delightful strawberry streusel muffins are a lovely way to celebrate the start of a new day, moving laundry from the washer to the dryer, or nothing in particular. They’re surprisingly easy to whip up, too!
Gluten-Free Strawberry Streusel Muffins
For the muffins:
- Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
- In a mixing bowl or food processor combine almond flour, coconut flour, baking powder and salt.
- In a separate bowl, mix streusel ingredient and set aside.
- In yet another bowl whisk together eggs, honey, butter and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in strawberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and sprinkle with streusel topping. Bake for 30-40 minutes. The top should be springy yet firm when they're ready. Enjoy!