Strawberry Breakfast Muffins

Ingredients:

• 2 cups almond flour
  (I use Anthony’s brand- you can get here.)

• ½ teaspoon baking soda

• ⅛ teaspoon salt

• 3 eggs

• ¼ cup honey

• 1 tablespoon butter or ghee, melted  (Link to buy Butter and Ghee)

• 1 tablespoon coconut oil, melted (Link to buy Coconut Oil)

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 cup chopped fresh strawberries

• optional : 1 cup chocolate chips or nuts of your choice 

  • Of course, I add chocolate chips in mine because I’m a choco-holic
    (I prefer to use Lily’s Chocolate Chips- you can get them here)

Directions:

• Preheat over to 325* F and grease or line muffin tin ( I use these silicone baking cups.)

• Combine dry ingredients in a large bowl. Combine wet ingredients into a medium bowl. Stir the wet ingredients into the dry ingredients and gently fold in the strawberries.

• Use a large ice cream or cookie scoop
  (like this one) to fill muffin cups ¾ full.

• Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.