Is your sweet tooth calling for something delicious and healthy? You’ll love this alternative to muffins! This Strawberry, Almond, and Chocolate Muffins tick all the boxes. They're much lower in carbs and fat compared to your typical bakery muffins and they taste fantastic. In addition, they can also be made ahead and frozen for future treats, making them a great go-to option when that craving for sweets strikes.


Here are the ingredients you need:

1. A quarter cup of coconut flour
2. Three teaspoons of baking powder
3. Two cups of almond meal
4. A quarter cup of powdered stevia sweetener
5. 250 grams of strawberries, hulled, chopped
6. 75 grams of dark chocolate, chopped
7. Three eggs, lightly whisked
8. Two teaspoons of vanilla extract
9. A quarter cup of almond milk
10. 125 grams of unsalted butter, melted


First things first, you’ll need to preheat the oven to 170 or 150 degrees Celsius fan-forced before lining all the 12 holes of a muffin pan with paper cases.

To make the muffins, start by sifting the coconut flour and baking powder into a large bowl. Then add the almond meal, stevia, chopped strawberries, and chopped chocolate. Give everything a good stir to combine.

In a separate container, whisk together the eggs, vanilla, and almond milk. After that, add the egg mixture and melted butter to the dry ingredients and stir again until everything is just combined.

Finally, it’s time to portion the mixture among the prepared muffin holes. Place the muffin tray in the oven and bake for 20 to 25 minutes or until the tops are golden brown and a skewer inserted into the centre comes out clean. Allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely. That’s it! Serve your muffins with a dollop of yoghurt or a drizzle of honey if you want an extra boost of flavour.