Strawberry basil muffins
Prep Time
15 mins
Cook Time
30 mins

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 10
  • 2 cups strawberries chopped
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/4 coconut oil melted
  • 2 tsp vanilla extract
  • 2 1/2 cups almond flour/meal
  • 1 tsp baking soda
  • 1 cup fresh strawberries chopped
  • 1/4 cup fresh basil finely chopped
  1. Preheat oven to 350F. Line a muffin tin with paper lines.
  2. Place strawberries, eggs, maple syrup, coconut oil and vanilla in a blender or food processor and blend until smooth.
  3. Add almond meal and baking soda and mix until just combined.
  4. Fold in additional strawberries and basil, being careful not to over-mix.
  5. Spoon the batter into the muffin tin, filling to the top.
  6. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Leave to cool in the tin for at least 10 mins before trying to remove but don't leave for too long or they will be come soggy.
Recipe Notes

Adapted from