Strawberries and kiwis are my two favorite fruits and they’re a common flavor combination. I thought it might be interesting to try them together in muffins – blended into the batter. To be honest, the strawberry kiwi flavor is just slightly in the background of these muffins, although I definitely enjoyed them. These muffins are pretty dense and filling made with almond flour, cashew butter, and coconut oil. Try them for a gluten free breakfast on the go or as a snack!
Ingredients
- 1 cup almond flour
- 1/3 cup cassava flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup cashew butter (or other nut butter)
- 3 eggs (whisked)
- 1/2 cup raw honey
- 1/3 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries
- 1/2 cup kiwi (peeled) I used 2 kiwis
Servings: muffins
Instructions
- Pre-heat oven to 350 degrees
- Line muffin pan with liners
- In a large bowl, mix together all dry ingredients well. Be sure to get out any and all clumps.
- In a blender or food processor, blend the strawberries and kiwi until well blended (no clumps)
- In a separate large bowl, mix together cashew butter, eggs, raw honey, coconut oil, vanilla extract, and strawberry-kiwi mixture until well blended
- Pour wet mixture into dry mixture and mix everything together until well blended
- Use a large spoon or ice cream scoop to fill muffin liners about 3/4 full with batter
- Bake for 20 minutes or until toothpick comes out clean
- Store leftovers in fridge
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