Gluten-Free Strawberry Streusel Muffins
This strawberry muffins recipe pairs rich, cakey batter with a crunchy, crumbly streusel topping, and it's surprisingly easy to make.
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!
Calories: 3358kcal | Carbohydrates: 283g | Protein: 103g | Fat: 224g | Saturated Fat: 59g | Cholesterol: 1012mg | Sodium: 1779mg | Potassium: 1249mg | Fiber: 54g | Sugar: 196g | Vitamin A: 1775IU | Vitamin C: 86mg | Calcium: 922mg | Iron: 18mg