Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced small
  • 1 tbsp all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup almond flour
  • 2 tbsp maple syrup
  • 2 tbsp cold unsalted butter, cubed
  • 1/4 tsp cinnamon

Instructions:

  1. Preheat the oven to 425°F (218°C). Grease a muffin tin or line a sheet pan with parchment paper.
  2. In a large bowl, whisk together the 2 cups of flour, coconut sugar, baking powder, baking soda, and salt until no clumps remain.
  3. In a separate small bowl, toss the diced strawberries with 1 tablespoon of flour to prevent sinking.
  4. In a medium bowl, whisk together the egg, buttermilk, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined; do not over-mix.
  6. Gently fold the floured strawberries into the batter.
  7. Divide the batter evenly among the muffin cups, filling them nearly to the brim.
  8. Using a fork, combine rolled oats, almond flour, maple syrup, cold butter, and cinnamon until pea-sized clumps form. Sprinkle generously over each muffin.
  9. Bake at 425°F (218°C) for 20 minutes or until the tops are golden and crispy.