These easy and healthy muffins are bursting with fresh strawberries and naturally sweetened with honey! An irresistible breakfast or brunch!
Preheat the oven to 350 F and line a 12-cup muffin tin with liners.
In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
In a separate larger bowl, add the raw honey and coconut oil. Microwave for 30 seconds or until coconut oil is melted and honey is runny. Cool for a minute. When cool, add the eggs and vanilla, whisking to combine.
Pour the dry ingredients into the wet ingredients and fold gently to combine. Do not over-mix. Lastly, fold in the diced strawberries.
To make the streusel, add the almond flour, coconut sugar, softened butter, and vanilla to a bowl. Mash/stir using a fork.
Divide the batter between the muffin tins., filling each 3/4 of the way full. You may end up with closer to 14-15 muffins and can either use a second muffin tin or wait until the first batch is done baking.
Top the muffins with streusel, and bake at 350 F for 28-32 minutes or until a toothpick inserted comes out clean. If the tops are browning too quickly, tent the pan with foil. Serve warm!
Nutrition information per serving:
Calories: 225 Protein: 5g Carbs: 23g Fat: 14g