Moms, give yourself a much-needed gift. Bake up a batch of these muffins, stash them in the freezer, and make your busy mornings a whole lot easier. They’ll keep in the freezer for up to three months, and they take only 30 to 45 seconds to thaw in the microwave on HIGH. These gluten-free muffins are made with almond flour, which does a few things: It keeps the muffins incredibly moist, gives them a rich flavor, and packs them with heart-healthy unsaturated fat so that you won’t be starving an hour after eating them. And with Greek yogurt and a larger-than-usual amount of eggs in the batter, each muffin also delivers 8 grams of protein to help it have even more staying power.
How to Make It
Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners; coat liners with cooking spray.
Combine 1 cup yogurt, granulated sugar, vanilla, and eggs in a medium bowl; stir with a whisk until well combined.
Place 1 cup strawberries in a mini food processor; process until very finely ground and powdery.
Combine almond flour, baking powder, salt, and baking soda in a large bowl; stir in ground strawberries. Make a well in center of mixture, and add yogurt mixture. Stir well to combine. Lightly crush remaining strawberries; fold into batter. Divide batter evenly among muffin liners. Sprinkle evenly with sliced almonds. Bake at 350°F until a wooden pick inserted in center of muffins comes out clean, 20 to 22 minutes. Cool in pan on a wire rack for 5 minutes. Remove muffins from pan; cool completely on wire rack, about 30 minutes.
Place powdered sugar and remaining 2 tablespoons yogurt in a small bowl. Add water, stirring until smooth. Drizzle glaze over muffins.