Every year, I am patiently waiting for strawberry season, which means the beginning of summer to me. It is one of the beauties of living where there are 4 complete seasons: observing the changes in the weather and anticipating what is coming next.
And what’s next? Cooking and baking with strawberries! These delicious strawberry muffins will be the first thing I’ll do when juicy and sweet in season strawberries arrive. And I highly recommend you do the same.
These muffins are one of our favorite treats to eat recently in this house and I’m beyond excited to share this tested and re-tested recipe with all of you. Every time I would improve and re-do this recipe, even though they were not quite perfect enough yet for the blog, the entire muffin pan would empty within a day. Or within an hour. I had to hide them to take pictures for the blog to avoid stormy upset children. Not even kidding. Very husband and toddlers friendly, that says a lot.
Are these strawberry muffins healthy?
Of course they are! Aside from being packed with good for you and oh so delicious strawberries, the base is made from processing raw whole almonds and old-fashioned oats into a fine grain, similar to flour. This gives a great texture to these muffins on top of bringing precious healthy fats and tons of essential fiber. Also, there is a small amount of maple syrup to sweeten them, but mostly the strawberries are doing the big work on the sweet level. This helps keep the sugar level low.
How to make them:
– First, you will need to grind the almonds and oats together in a food processor. This will take at least a full minute. Stop the food processor once in a while to mix things up and repeat. You are done when it looks almost like flour. But be careful not to over-process so you don’t end up with almond-butter!
– Make the flax eggs by mixing ground flax seeds with water.
Tip: Grind a large amount of flax seeds in a food processor or blender until it looks like flour and then, store it in a air-thight container in the fridge.
– Then, you will need 2 medium bowls. In the first one mix the dry ingredients including the almond-oat mixture with the flour, baking powder and salt. In the second, goes all the wet ingredients (melted coconut oil, almond milk, vanilla extract, maple syrup and the flax eggs).
– Then, combine both bowls and add the chopped strawberries.
– Finally separate in the muffin pan. And cook!
Strawberry almond muffin
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- 1 cup rolled oats
- 1 cup raw almonds unsalted
- 1/2 cup whole wheat flour
- 3 tsp baking powder
- 1/4 tsp salt
- 3 tbsp coconut oil melted
- 1/3 cup unsweetened almond milk
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup fresh strawberries roughly chopped
- Pre-heat the oven at 350°. Line a standard muffin pan with paper liners.
- Make the flax eggs by mixing the ground flax seeds with the water in a small bowl. Set aside until ready to use (rest for at least 10 minutes).
- In a food processor, add the whole raw almonds and the oats and process until you reach a fine crumble texture, almost like flour. You will need to process for about 1 minute. Transfer to a medium bowl.
- Add the flour, baking powder and salt to the almond and oat mixture. Mix well.
- In a second medium bowl, melt the coconut oil in the microwave (about 30 seconds), then mix in the almond milk, vanilla extract and maple syrup. Add the flax eggs and whisk well with a fork.
- Transfer the wet ingredients to the flour mix and mix until the batter is well combined. Add the chopped strawberries and stir. Be carefule not to overmix.
- Separate the muffin mixture into the 12 muffins tin cups. Cook in the oven for 20-22 minutes.
- When cooked, take out of the oven and let the muffin cool completely in the pan.