another muffin recipe coming at you...I guess I've been on a baking roll lately! I don't tolerate chocolate or rich ingredients very often so I wanted a baked treat that had lighter ingredients and a fresh flavor. I love strawberry anything but added the balsamic vinegar for a little twist. These muffins have a moist texture and a fresh and light fruity flavor. They are a great breakfast idea or a sweet treat packed in a lunch or afternoon snack. Enjoy!
Balsamic Strawberry Muffins, Paleo
¼ cup Ghee, melted
1/4 cup Coconut Milk
1 teaspoon Vanilla extract
2 tablespoons Balsamic vinegar
1 cup Almond Flour
1/3 cup Coconut flour
¼ cup Coconut palm sugar
½ teaspoon Baking soda
½ teaspoon Pink sea salt
1 cup Strawberries, diced
Preheat oven to 350°. Line a 12-well standard muffin pan with paper liners.
In a large bowl, whisk together the melted ghee and eggs. Add all wet ingredients (milk, vanilla and balsamic vinegar) and whisk until combined. In a separate bowl, combine all dry ingredients (flours, sugar, baking soda and salt).
Add flour mixture to butter and egg mixture and stir to combine. Gently fold in strawberries but be careful not to over mix.
Divide batter equally among prepared muffin wells. Bake for approx. 20-25 minutes or until tops are golden brown and an inserted toothpick comes out clean.
Allow to cool completely and serve slightly warm. Enjoy!
Makes 12 standard muffins or 6 jumbo muffins.