Strawberry-Almond Muffins

Active Time: 15 MinsTotal Time1 Hour 5 Mins
Yield: Serves 12 (serving size: 1 muffin)

Moms, give yourself a much-needed gift. Bake up a batch of these muffins, stash them in the freezer, and make your busy mornings a whole lot easier. They’ll keep in the freezer for up to three months, and they take only 30 to 45 seconds to thaw in the microwave on HIGH. These gluten-free muffins are made with almond flour, which does a few things: It keeps the muffins incredibly moist, gives them a rich flavor, and packs them with heart-healthy unsaturated fat so that you won’t be starving an hour after eating them. And with Greek yogurt and a larger-than-usual amount of eggs in the batter, each muffin also delivers 8 grams of protein to help it have even more staying power.

Ingredients

  • Cooking spray
  • 1 cup plus 2 Tbsp. 2% plain Greek yogurt, divided
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 3large eggs
  • 1 ounce freeze-dried strawberries (about 1 3/4 cups), divided
  • 7 ounces blanched almond flour (about 2 cups)
  • 1 teaspoon baking powder
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons sliced almonds, toasted
  • 1/3 cup powdered sugar
  • 1/4to 1/2 tsp. water

Nutritional Information

  • Calories 194
  • Fat 11g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 8g
  • Carbohydrate 18g
  • Fiber 2g
  • Sugars 15g
  • Added sugars 12g
  • Sodium 153mg
  • Calcium 10% DV
  • Potassium 3% DV
  • Calories 194
  • Fat 11g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 8g
  • Carbohydrate 18g
  • Fiber 2g
  • Sugars 15g
  • Added sugars 12g
  • Sodium 153mg
  • Calcium 10% DV
  • Potassium 3% DV

How to Make It

Step 1

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners; coat liners with cooking spray.

Step 2

Combine 1 cup yogurt, granulated sugar, vanilla, and eggs in a medium bowl; stir with a whisk until well combined.

Step 3

Place 1 cup strawberries in a mini food processor; process until very finely ground and powdery.

Step 4

Combine almond flour, baking powder, salt, and baking soda in a large bowl; stir in ground strawberries. Make a well in center of mixture, and add yogurt mixture. Stir well to combine. Lightly crush remaining strawberries; fold into batter. Divide batter evenly among muffin liners. Sprinkle evenly with sliced almonds. Bake at 350°F until a wooden pick inserted in center of muffins comes out clean, 20 to 22 minutes. Cool in pan on a wire rack for 5 minutes. Remove muffins from pan; cool completely on wire rack, about 30 minutes.

Step 5

Place powdered sugar and remaining 2 tablespoons yogurt in a small bowl. Add water, stirring until smooth. Drizzle glaze over muffins.

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