New low carb, paleo muffin recipe comin’ atcha! I love making a batch of these and enjoying them as a snack, a post meal treat or paired with breakfast throughout the week. They’re perfect for a tasty, yet healthy treat that doesn’t send my blood sugar spiking or have me feeling hungry again an hour later. In this recipe I used hearty almond flour which is a good source of fiber and protein, organic eggs, unsweetened almond milk and just a few tablespoons of raw, organic honey for a hint of natural sweetness paired with the strawberries.
Chocolate Covered Strawberry, Muffin Style!
I had to add in dark chocolate, well because I couldn’t miss out on an opportunity to recreate a chocolate covered strawberry in muffin form. I used dairy free dark chocolate here, but feel free to use regular dark chocolate with a high percentage (I recommend over 70%, and even better 85%, which means it contains less sugar)!
Paleo Strawberry Dark Chocolate Chunk Muffins
Paleo, low carb muffin that tastes delicious yet full of fiber to keep your cravings at bay!
Ingredients
- 2 1/4 cup almond flour
- 1/3 cup almond or other nut milk, unsweetened
- 3 organic eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. pink himalayan salt
- 1 tsp. baking powder
- 3 tbsp. raw organic honey
- 1 cup strawberries, diced
- 1/2 dairy free dark chocolate bar, roughly chopped
- ~1 tbsp. coconut oil, for greasing muffin tin
Directions
- Step 1 Start by preheating the oven to 350 degrees F. Add the dry ingredients to a large bowl and mix well.
- Step 2 Add the wet ingredients to the bowl of dry ingredients, mixing well into fully incorporated.
- Step 3 Chop the strawberries and dark chocolate and fold into the muffin mixture.
- Step 4 Grease the muffin tin with coconut oil well. Divide the muffin batter into the 12 muffin wells.
- Step 5 Bake until a toothpick or fork comes out clean, about 23-25 minutes.
- Step 6 Let cool for 10 minutes before removing them from the pan and enjoy!
