strawberry almond flour muffins

(low carb)

•  3 large eggs, room temp + lightly beaten
•  2/3 cup Greek yogurt
•  1 tsp vanilla extract
•  1/2 tsp almond extract (optional)
•  1/4 cup milk of choice
•  1/4 cup sugar of choice
•  1/4 cup unsalted butter, melted
•  1¾ cups almond flour
•  1/2 cup coconut flour
•  1 tbs baking powder
•  1/4 tsp baking soda
•  1/4 tsp salt
•  1 cup strawberries, chopped
•  1 tsp lemon zest
•  2 tsp turbinado sugar (optional)

1.  Preheat oven to 400 ℉
2. Spray a 12 slot muffin tray with olive oil spray or line with muffin liners.
3.  With paper towel, pat dry the chopped strawberries.
4.  In a large bowl, whisk together the eggs, yogurt, vanilla and almond extract until smooth. 
5. Next, add in the  milk, sugar, butter and whisk together until combined. 
6. Then, add in the almond flour, coconut flour, baking  powder, baking soda, salt and mix together until incorporated. 
7. Fold in the strawberries and lemon zest.
8.  Transfer batter to the muffin slots filling 3/4 way full. 
9. Top each with turbinado sugar.
10.  Bake for 5 minutes. 
11. Without removing the muffins from the oven, reduce the temperature to 350 ℉  and  bake for 15 minutes or until golden and a toothpick comes out clean