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 your oven to 350 degrees Fahrenheit. Place unbleached muffin cup paper liners in a standard muffin tin. If you're not using muffin cups, grease the muffin tin with coconut oil or butter.
Chop strawberries into small pieces and set aside.
In a small bowl, mix together the streusel ingredients and set them aside.
In a large bowl, combine the muffin dry ingredients: almond flour, coconut flour, baking powder and salt.
In a medium bowl, whisk together the eggs, honey, melted butter and vanilla, then add the wet ingredients to the dry ingredients and them together. Gently fold in the strawberries with a spoon or spatula.
Divide the muffin batter between nine cups. Use approximately 1/3 cup batter per muffin cup.
If needed, pat the batter down into rounded heaps with lightly oiled hands. Next, sprinkle the streusel topping over the batter.
Bake the muffins for 25-30 minutes, or until an inserted toothpick comes out clean. The top should be springy yet firm when they're ready. Enjoy!
Calories: 322kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 148mg | Potassium: 122mg | Fiber: 5g | Sugar: 18g | Vitamin A: 148IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg