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Strawberry Kiwi Muffins (Gluten Free)

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!


Strawberry Kiwi Muffins (Gluten Free)
[1]
Print Recipe
Servings
12 muffins
Servings
12 muffins
Strawberry Kiwi Muffins (Gluten Free)
[1]
Print Recipe
Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Instructions
  1. Pre-heat oven to 350 degrees
  2. Line muffin pan with liners
  3. In a large bowl, mix together all dry ingredients well. Be sure to get out any and all clumps.
  4. In a blender or food processor, blend the strawberries and kiwi until well blended (no clumps)
  5. In a separate large bowl, mix together cashew butter, eggs, raw honey, coconut oil, vanilla extract, and strawberry-kiwi mixture until well blended
  6. Pour wet mixture into dry mixture and mix everything together until well blended
  7. Use a large spoon or ice cream scoop to fill muffin liners about 3/4 full with batter
  8. Bake for 20 minutes or until toothpick comes out clean
  9. Store leftovers in fridge
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