|10 min||20 min||2|
|6 tbsp||Almond flour/meal, Bob's Red Mill|
|3 tbsp||Skyr plain yogurt|
|2 tbsp||Coconut oil|
|1 medium egg||Egg|
|1 tbsp||Stevia sweetener, powder|
|1/4 tsp||Baking powder (gluten free)|
|1/2 tsp||Vanilla extract, pure (optional)|
|4 medium||Strawberries (dehulled and chopped)|
1. Preheat oven to 180°C (350°F). Line 2 holes of a 1/2 cup muffin tray with muffin papers or squares of baking paper. Or grease two small mugs, ramekins or tea cups.
2. Combine almond meal, yoghurt, oil, egg, stevia, baking powder and vanilla (if using) in a small bowl.
3. Spoon the mixture into your 2 prepared holes. Top with strawberry chunks.
4. Bake for 20 – 25 minutes or until the muffins are deeply golden brown. Cool in the tin and Enjoy!