Introducing our delectable and diet-friendly mini muffins: Gluten-Free, Dairy-Free, Oat-Free, and Keto-Friendly! Discover the ultimate combination of taste and health in these mouthwatering treats. With a quick preparation time of under 30 minutes, these muffins are perfect for a quick snack or entertaining guests.
We understand the importance of accommodating various dietary needs, which is why our mini muffins are carefully crafted to be compatible with most diets. Free from gluten, dairy, and oats, they cater to those with specific dietary restrictions. Plus, the “sugar” we use is from Swerve, ensuring it is suitable for Keto diets and individuals seeking to regulate their insulin levels.
Indulge your taste buds without compromising on your health goals with these irresistibly delicious mini muffins. Whether you have dietary restrictions or simply appreciate a guilt-free treat, our muffins offer a delightful experience that proves healthy eating can be truly enjoyable. Try them today and savor the perfect blend of flavor and dietary compatibility.
Instructions
- Preheat oven to 350°F and line or spray mini muffin baking sheet.
- In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
- Carefully fold in the strawberries.
- Fill each muffin container up so they are about ¾ full.
- Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
- Top with sliced strawberries and enjoy!
INGREDIENTS
- 2 Cups Almond Flour
- 2 Eggs
- 1 tbsp Lemon Juice
- 2 tbsp Coconut Oil, Vegetable Oil or Olive Oil
- ½ Cup Swerve Confectioners Sweetener
- 1 tsp Vanilla Extract
- ½ tsp salt
- ½ Cup Raspberries
- ½ Cup Diced Strawberries
INSTRUCTIONS
- Preheat oven to 350°F and line or spray mini muffin baking sheet.
- In a large mixing bowl, combine all ingredients except the strawberries and mix until well combined and raspberries are fully mixed in.
- Carefully fold in the strawberries.
- Fill each muffin container up so they are about ¾ full.
- Bake on middle rack for 10-12 minutes. Avoid overcooking, since we are using almond flour we want them to be slightly under cooked or perfectly done so they don’t dry out.
- Top with sliced strawberries and enjoy!
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