Healthy Strawberry Muffins
This recipe is also accessible in German. / Dieses Rezept gibt es auch auf Deutsch.
It finally feels like summer, the farmer’s market is offering local strawberries and people are seen in shorts and sandals throughout the town. I adore the essence of the initial summer days. The warm weather has me desiring berries for breakfast, lunch, and dinner – and dessert. That’s why I devised these nutritious strawberry muffins that I believe you’re going to adore just as much as I do.
I find it peculiar that every café in my city seems to be selling blueberry muffins, yet strawberry muffins are nowhere to be found. I understand that they are considered too juicy for baked treats, but I firmly disagree. Strawberries are perfectly suitable for crafting muffins. I utilized the first local strawberries I could find, and they turned out tasty without becoming too juicy. However, you should definitely avoid this recipe with frozen strawberries since they will make the muffins excessively runny.
For the batter, I used a combination of oat and brown rice flour, incorporated some arrowroot powder as a binding component, and added aluminum-free baking powder as a leavening agent. I realize that numerous healthy baking recipes exclude baking powder, but I believe that, as long as you opt for the aluminum-free variety, there’s no harm in including some leavening agents in your muffins. It’s simply my preference in baked goods – but of course, everyone has differing tastes.
For sweetening, I utilized coconut blossom sugar as it is suitable for diabetics since it does not drastically affect our blood sugar levels like refined sugar does. This results in a gradual and sustainable energy release, providing us with the strength we need to endure a long afternoon at work without craving something sweet shortly after indulging in the muffins.
Of course, you can experiment by combining the strawberries with other berries like raspberries, blueberries, or blackberries, but right now, I’m all about the delightful strawberry flavor.
I hope this recipe resonates with you – share your thoughts in the comments below.
Nutritious Strawberry Muffins
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Creator: Lynn
Total Duration: 45 minutes
Yield: 9 1x
- 1 cup (100g) of (gluten-free) oats
- 1 cup (120g) of brown rice flour
- 1 teaspoon of arrowroot powder (see notes)
- 2 teaspoons of aluminum-free baking powder
- a pinch of vanilla powder or the seeds from one vanilla pod
- a pinch of sea salt
- 1/4 cup (50g) of extra-virgin coconut oil
- 1/2 cup (70g) coconut blossom sugar
- 1/2 cup (120ml) of unsweetened oat or almond milk (I prefer oat as it’s naturally sweet. Use gluten-free certified oats if necessary.)
- 1/4 cup (60ml) of sparkling water
- 1 tablespoon of ground flax seeds + 3 tablespoons of water
- the juice and zest of one organic lemon
- 1 cup (125g) of strawberries
Directions
- Preheat the oven to 180°C.
- Begin by mixing the flax seeds with water and let it sit to thicken for 10 minutes.
- Process the oats into flour using a mixer or food processor. Combine with the rice flour, baking powder, vanilla, arrowroot powder, and sea salt and mix until blended.
- In another bowl, combine the warm coconut oil with the coconut blossom sugar, oat or almond milk, sparkling water, lemon juice, zest, and flax mixture. Stir until uniformly mixed.
- Incorporate the wet ingredients with the dry ingredients and stir until just mixed. Avoid overmixing; otherwise, the muffins may not rise properly.
- Chop the strawberries into small pieces and fold them into the batter using a spatula.
- Line a muffin tray with baking paper or muffin liners and fill nine molds with two to three tablespoons of the batter. I prefer larger muffins, resulting in nine from the mix, but you can make 12 smaller ones.
- Bake the muffins for 25-30 minutes, then allow them to cool before removing them from the molds.
Notes
- I have also tried preparing these muffins using a gluten-free flour mix from Alnavit (millet & brown rice with guar gum) and they were equally delicious and fluffy.
- If you’re not gluten-free, I recommend using whole-grain spelt flour instead of brown rice flour. Nonetheless, I enjoy the naturally sweet flavor of oat flour, thus I would suggest a blend of spelt and oat flour.
- You can omit the arrowroot powder when using spelt flour.
- You can also create these muffins with various berries, such as raspberries, blueberries, or blackberries.
- Prep Duration: 10
- Cooking Duration: 35
Enjoy!
DID YOU PREPARE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?
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