Lemon, Yogurt & Olive Oil Strawberry Muffins

This is such a delightful recipe! Lemon zest and strawberries are a match made in heaven!

Lemon Yogurt & Olive Oil Strawberry Muffins

Olive oil cakes are very popular in Mediterranean countries like Greece, the South of France, Italy & Spain. It really makes a light yet decadent cake.

The combination of olive oil and lemon is very common in these countries. The addition of Greek yogurt adds density to your batter, and keeps your cakes and muffins moist longer.

The result is a lovely & fragrant batch of very pretty, and quite tasty muffins. A delicate combination of flavors indeed!

It is great for anyone who is following a keto, gluten free, paleo or candida lifestyle! This recipe makes 9 muffins. They keep well at room temperature in an airtight container.



Ingredients:


1/4 tsp pure powdered monk fruit (or 1/2 cup of your favorite sweetener)


2 ½ cups superfine fine almond flour


½ tsp. salt


1 Tbsp. baking powder


1 tbsp extra-virgin olive oil


juice of 1/2 a lemon

1/2 cup Greek yogurt


4 large eggs


1 tsp. vanilla extract


zest of 1 lemon

1 cup cut up strawberries

Greek yogurt, lemon, extra virgin Greek olive oil, strawberries.


Directions:


Heat oven to 325˚F. In a large mixing bowl, beat your eggs for around 8 minutes until fluffy and light in color. Add in your sweetner, vanilla extract, lemon juice and zest. Continue to beat. Follow with yogurt and olive oil. Beat again till combined. Then add in your flour and baking powder. Beat on high until fully incorporated. Don’t forget to scrape down the sides of the bowl.

Line your muffin pan with 9 cupcake liners. Spoon the batter, evenly distributing it into the spaces.

Cut your washed and dried strawberries and press them into your muffins.

You batter should look like thick pancake batter.
Spoon it into the cupcake liners.
Muffins ready to be baked after pressing pieces of strawberries into the batter.

Bake in the preheated oven for 45 minutes or until a toothpick inserted near center of one muffin, comes out clean. Remove muffins from the oven. Cool on a rack.

Ready to be eaten! Enjoy!

8 thoughts on “Lemon, Yogurt & Olive Oil Strawberry Muffins

  1. Hi I just made this recipe and the batter came out like the texture of cookie dough-not like in picture. I tripled checked the ingredients and amounts and followed the recipe exactly. Any idea what could have gone wrong? The only thing is I beat the eggs with a paddle attachment not the whip attachment because recipe did not specify. Also in directions it didn’t say when to add salt so I did with the flour.

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    1. Hi Linda! Thank you for trying the recipe. I too added the salt with the flour. I did use the whisk attachment, which gives more air. But to be honest with you, I don’t think it should have mattered.

      So I ended up making this recipe twice, exactly as I wrote it the same day, to give the second batch away to a friend.

      The batter definitely comes out thick, so you have to spoon it into the cups. I wouldn’t say like cookie dough however, which dense.

      What was your final result when you baked them?

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      1. Final result was not good. Very dense and dry. Also I calculated the calories and each muffin was around 200 so not worth it to me but I will try the recipe again because obviously something went wrong on my end.

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      2. Ok. Mine came out fluffy & moist both times. My friend also fed it to her three year old who loved it.

        If this helps, I use Bobs Red Mill superfine almond flour ( though any superfine almond flour should do). Fage Greek yogurt. The eggs are large eggs (I will edit that in the recipe because there would be a moisture difference in how big the eggs are).

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      3. Hi Linda! I just made a batch as I was at home, and very curious about your results. I followed exactly what I wrote, and got the same batter results that I did before. Thick pancake batter. I updated the post with pictures of what the batter looks like.

        Thank you again for your feedback! Enjoy your day!

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