Strawberry-Almond Muffins are packed with juicy strawberries, these muffins are simply delicious and just as pretty. And they're gluten-free! Enjoy for breakfast or as a midday snack with a cup of tea. They store well in the refrigerator for at least 4 days. Enjoy in moderation! 

Prep Time: 25 min | Cooking Time: 25 to 30 min| Yield: 12 Muffins 

Ingredients

• Avocado spray oil 
• 1 cup diced fresh strawberries 
• I tablespoon maple syrup or honey 
• 2 teaspoons chia seeds 
• 1/3 cup ghee or pasture-raised butter, 
• melted 
• 3 large eggs 
• 1/3 cup honey 
• 3/4 cup coconut or almond milk 
• 1/4 teaspoon pure vanilla or almond 
• extract 
• 1 cup blanched almond flour 
• 1/3 cup coconut flour 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon Celtic sea or pink 
• Himalayan salt 

Instructions

Preheat the oven to 325 F and insert muffin liners into a 12-cup muffn tin. Spray each liner with the avocado oil.

 In a small saucepan over low heat, combine the strawberries, maple syrup, and chia seeds. Simmer, stirring occasionally, for 8 to 10 minutes. Remove from the heat and let cool. In a medium bowl, whisk together the ghee, eggs, honey, nut milk, and vanilla ex- tract and set aside.

In another bowl, thoroughly combine the almond flour, coconut flour, baking soda, and salt. Gradually add the wet ingredients to the dry ingredients while stirring. Be sure the mixture is thoroughly combined. Pour the batter into the muffn cups, filling halfway. Spoon in 1 teaspoon of the strawberry compote, then top with another 1 tablespoon of the batter. Bake for 25 to 30 minutes or until a toothpick or thin-bladed knife inserted into the center of a muffin comes out clean. 

Key ingredients for stress reduction: almonds, strawberries 

Note:

These muffins will have a flatter top—not a traditional rounded top like muffins made with wheat flour.