Strawberry Muffins
Ingredients
- 3/4 cup almond flour
- 1/2 cup tapioca flour sub cornmeal or potato starch
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup yogurt plain
- 1/4 cup coconut oil
- 2 teaspoons vanilla
- 1 1/2 cups chopped strawberries
Instructions
- Heat oven to 350 degrees and spray 12 muffin tins with non-stick baking spray (or line them with muffin liners).
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the eggs, syrup, yogurt, coconut oil, and vanilla.
- Mix the wet ingredients in with the dry ingredients and then fold in the strawberries.
- Divide evenly between 12 muffin tins and bake for 20 minutes.
- Serve warm or store in an airtight container in the fridge for up to a week.
~Amanda~
I absolutely looooove fruit and therefore I absolutely love summer because there is such an abundance of fresh fruit available. Strawberries are one of my favorite fruits of all-time and when you get them in season they are so sweet, juicy, and delicious… I can’t get enough of them. I think my love for strawberries really started when we were growing up and our dad had several strawberry bushes in our backyard. We would spend our days playing outside and have strawberry picking breaks every few minutes (or seconds); it doesn’t get much better than that! Now when strawberries are in season, I get so excited and I buy several cartons a week… I put them in my oatmeal every morning, have them as part of my midday snack with some cottage cheese, and even over gelato with agave for an evening snack. I am constantly coming up with new ways to eat them and this past weekend it was in Strawberry Muffins!
Muffins are the perfect little snack to have around the house and I love making them. This past weekend I found myself lying in bed on Saturday morning unable to sleep in, so I got up and decided to bake! Of course I had strawberries in the house, so I looked for other ingredients I had on hand that I could use to make something delicious with and I decided on muffins. I always have an array of gluten free flours on hand (coconut, almond, etc…) and after spotting some cornmeal too I decided on a gluten free muffin with a touch of cornmeal. Cornmeal muffins definitely have a distinct flavor and texture, which Jackie and I absolutely loved, but if you’re not a fan, like Conor, you can substitute potato starch or tapioca flour instead! I kept the spices pretty simple because I wanted the strawberries to really shine, so I just added some cinnamon on top of the basic dry ingredients.
One of my favorite parts of this recipe was the addition of some peach yogurt in place of butter or shortening (you can also use plain yogurt, but I only had peach in my fridge and I really love the subtle peach flavor complementing the strawberries and would highly recommend it). Adding yogurt when baking cuts the fat and adds a creamy texture and tenderness to your recipes, and it’s packed with protein and calcium. And for some sweetness, I added maple syrup instead of sugar to keep my recipe healthy! After combining all the ingredients together, you bake the muffins for 20 minutes. You’ll probably end up eating them the second they come out of the oven just like I did. My house smelled so delicious and I couldn’t keep my hands off them the second I took them out…I ate two before Conor was even out of bed, what a successful morning! HAPPY BAKING!
