Strawberry Kiwi Muffins (Gluten Free)
Servings
12
muffins
Servings
12
muffins
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
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