Strawberry Muffins

When you have too many strawberries, make muffins!

These are free from gluten, dairy and refined sugar.

Almond extract gives these a subtle almond flavor that pairs beautifully with fresh, ripe strawberries.

Makes 12 muffins.

Ingredients:

290 g gluten free flour

50 g almond flour

100 g coconut sugar

1 tsp ground orange peel or zest

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp guar gum (omit if you gluten free flour already contains binders like guar or xanthan gum)

1/2 tsp salt

44 g solid fat (like leaf lard or coconut oil), melted and cooled to room temperature

55 g liquid fat (like avocado oil or olive oil)

150 g coconut yogurt, room temperature

160 g milk of choice, room temperature

2 eggs, room temperature

1 tsp vanilla extract

1 tsp almond extract

200 g fresh or frozen strawberries, chopped

6 whole strawberries, halved, for topping

Directions:

Combine dry ingredients in a large bowl.

Combine wet ingredients is a medium bowl.

Mix thoroughly with a whisk.

Add and fold in strawberries.

Top with halved strawberries.

Bake 25 minutes at 375 degrees, until internal temperature is 210 degrees and a toothpick comes out clean.

Let cool 5-10 minutes in muffin pan, then transfer to baking rack.