These keto strawberry muffins are soft and fluffy in the middle and have a light and tender crumb! Made with just 6 ingredients, they need just one bowl to make!
Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners.
In a large mixing bowl, add your dry ingredients and mix well. Add the eggs, coconut oil, and syrup, and mix until a smooth dough remains. Fold through the strawberries.
Distribute the batter evenly amongst the muffin liners and bake for 22-25 minutes, or until a skewer comes out mostly clean.
Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely. Once cool, sift some powdered sugar over the top.
Notes
TO STORE: Muffins should be stored in the refrigerator, covered. They will keep well for up to 2 weeks. TO FREEZE: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.