Gluten-Free Strawberry Basil Muffins

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Strawberry basil.  As soon as I read the words I had to know how that intriguing flavor combination would taste. I already had sweet organic berries (look how small and pretty they are!) and loads of basil growing in my ‘garden’, so I picked up a bag of almond flour and happily got to work.

The verdict?

Overwhelmingly scrumptious.

Beth of Tasty Yummies deserves an award for dreaming these up. They’re moist, fragrant, and incredibly tasty, all while being gluten-free, dairy-free, and refined-sugar-free. There is magic in maple syrup, my friends. Also, coconut oil.  I will not pretend that these are ‘healthy’ in that they have plenty of fat and sugar, but at least there are good fats going on here, and they are far more nourishing and filling than your average grocery store muffin.

The only thing I’d change next time would be to slightly reduce the salt, and to experiment with adding peaches. Doesn’t that sound good?! I actually bought peaches to play with, but they didn’t ripen in time.

PS: I am just beginning to learn to use my camera! Forgive the embarrassing food styling, as I don’t have the white plates and rustic wooden tables of fancier bloggers yet. 😉

PS PS: Looking back, I just realized these are technically paleo. Yay!

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