Yield: 1 dozen muffins
Ingredients:
1/4 cup palm shortening or softened butter or ghee
1/4 cup honey
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups blanched almond flour
1/2 cup arrowroot starch
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon finely ground sea salt
8 ounces strawberries, washed, hulled and diced (about 1 1/4 cups diced)
1/2 cup chocolate chips
Directions:
- Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment liners
- In a blender, combine the shortening, honey, eggs, and vanilla. Blend until smooth.
- In a medium bowl, whisk the almond flour, arrowroot starch, coconut flour, baking soda and sea salt.
- Add to the blender and blend for 8-10 seconds, or until well incorporated.
- Stir in the strawberries and chocolate chips.
- Divide among the prepared muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tin on a wire rack before removing them.
Grain-free baked good tend to mold quicker than regular ones, so make sure to refrigerate after a day if you haven’t eaten them all yet.