When I first started eating gluten-free, then grain-free, then Specific Carbohydrate Diet, I would try to bake. Because who doesn’t love a baked treat? I would make something, my family would shrug their shoulders and say “meh”, and I, craving sweets and not remembering what a real baked good tastes like, would eat the whole thing by myself.
Not such a great idea. Not only did I realize that most of these treats were not all that delicious, but they are also super high in calories since most of them are made with nut flours and nut butters, AND eating that much often left me feeling like I had a brick in my stomach.
So, I really don’t eat much of that stuff anymore. Maybe a few times a year I will make my banana muffins (which my family actually DOES love), and other than that, when I want something sweet to eat I eat fruit or a couple of medjool dates.
But it is Mother’s Day soon. And I thought I would try my hand at a new muffin recipe. And I will NOT eat the whole pan at once, I swear! But maybe you will like them so much that you will be tempted to, like me!
- 4 eggs
- ⅓ cup melted butter
- ¼ cup lemon juice
- ¼ cup honey
- 2 cups almond flour
- ¼ cup coconut flour
- 2 T lemon zest
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups chopped strawberries
Preheat oven to 350. Line a muffin tin with liners.
Mix together all of the wet ingredients in a bowl,
Mix the dry ingredients in a separate bowl and combine well.
Slowly mix the dry ingredients into the wet ingredients until well combined, but not over mixed. You can use a fork to combine them, no need to use a mixer. Fold in the strawberries gently.
Bake in the oven for about 25 minutes, until a toothpick inserted comes out clean. Enjoy!