- Maria Fernanda López
Paleo Strawberry Chocolate Chip Muffins
When in comes to gatherings I'm the one in charge of dessert, my mom even pays me some times to bake some goods to her friends on their reunions. I won't complain at all since I love baking and trying new recipes, some recipes fail and other win. This week I've been cooking quit a lot since my lab class involves trying out cooking processes. It's great to learn new cooking skills that we can apply to our lives and expand my knowledge regarding food.
Also this week my mother had a reunion with her friend and of course she asked me to bake something for them. At the end of the night, wearing my pajamas they reached out to me to congratulate the chef AKA me and to ask me for the recipe. I guess they were success!
In this recipe I used flours like coconut and almonds that have healthy fatty acids and some fiber. I also used coconut oil, this one gets absorbed easily before getting into the small intestine and I used moderate amount of raw honey to add some flavor.
Gluten free by using almond flour, I've been loving baking with it. You can create anything with it, pastries, cookies, tortillas, pizza etc. While staying paleo, win win!
Also taking advantage of this strawberry season I added some fresh red gems to add a natural sweetness or bitterness to them, plus some beautiful color.
Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:
Gluten Free
Paleo
Low Carb
Keto Friendly
They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good muffin?
So for all the pecan and cookie fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!
With love,
María
Try more recipes here!
Paleo Strawberry Chocolate Chip Muffins
By Maria Fernanda Lopez
serves 12
INGREDIENTS
1 1/2 cup of almond flour
1/4 cup of coconut flour
1/4 tsp of himalayan salt
1 tsp of baking powder
1 tsp of cinnamon
3 Tbsp of coconut oil
1 tsp of almond extract
1/2 cup of Lakanto monk fruit
The juice of one lime
1/4 cup of almond milk
4 eggs
2 low carb chocolate (I used Jojo's - PURELYHL for discount)
1 cup of chopped strawberries
METHOD
Preheat the oven at 375F.
Mix all the ingredients except for the strawberries and bars.
Until you get a nice consistent mixture, add the strawberries and bars.
Pour the mix in muffins tins with silicone molds or papers and bake for 18 minutes. ENJOY!