Roasted Strawberry and Almond Muffins

More muffins! I've sure been on a kick of late.
The great thing about these little muffins is they aren't too sweet. Just perfect with a cup of tea or coffee. If you have some not perfect looking strawberries left over, use them here. They get roasted and will be hidden in the muffins. I changed a few things....did not use mini chocolate chips as I wanted to keep it simple. You can add 1/3 cup of the little chips if you want.  Frankly, I like the muffins without the added sweetness.

Roasted Strawberry and Almond Muffins
Adapted from Sprouted Kitchen

Ingredients:
2 cups almond meal 
1/2 tsp. baking soda 
1/3 cup coconut palm sugar 
1/4 teaspoon sea salt 
2 eggs 
3 tablespoons oil
2 tablespoons honey 
1/2 tsp. almond extract 
1/2 tsp. vanilla extract 
3/4 cup roasted strawberries* (see recipe below)

Method:
Preheat the oven to 375'. Prepare a mini muffin tin with paper liners.

In a large bowl, combine the almond meal, baking soda, coconut sugar and salt. In another bowl, whisk the eggs, olive oil, honey, almond and vanilla extracts together. Whisk until well blended and then add to the almond meal mixture. Stir. Fold in the strawberries. Fill the muffin liners to the top as they don't rise all that much.

Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack. 

*For the Roasted Strawberries: Oven to 350'. Toss 4 cups quartered strawberries with a pinch of salt and 2 tsp. melted coconut oil (or olive oil works too). If your strawberries are sweet, leave them as is. If not, add some honey or a bit of sugar to sweeten. Spread them in a single layer on a parchment lined baking sheet. Roast for 25-30 minutes. Set aside to cool. I only used 2 cups of strawberries, which was plenty for this recipe.