Roasted Strawberry Almond Flour Muffins

Name: Roasted Strawberry Almond Flour Muffins
Total time: 50 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 1/2 cup sliced strawberries; 1/2 cup sugar; cooking spray; 1 1/2 cups almond flour; 1/4 cup gluten-free oat flour; 2 teaspoons baking powder; 1/2 tsp baking soda; 2 1/2 tablespoons unsalted butter (room temperature); 3 large egg whites (or two large eggs); 1/2 tablespoons vanilla extract; 1 cup 0% Greek yogurt

These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.

⏱️ 50 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

12 servings

1 1/2 cup sliced strawberries
1/2 cup sugar
cooking spray
1 1/2 cups almond flour
1/4 cup gluten-free oat flour
2 teaspoons baking powder
1/2 tsp baking soda
2 1/2 tablespoons unsalted butter (room temperature)
3 large egg whites (or two large eggs)
1/2 tablespoons vanilla extract
1 cup 0% Greek yogurt

Steps

Preheat oven to 375°F. Set the rack in the center.
Toss strawberries with 2 tablespoons of the sugar.
Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries release their liquid and caramelize.
Meanwhile, line a muffin tin with 12 muffin nonstick liners and spray with oil.
Mix almond flour, oat flour, baking powder and baking soda with a whisk in a medium bowl.
In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
With a spatula, fold in the strawberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
Bake at 375F or until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
Let cool before eating.