Strawberry basil muffins
Sugar-free, grain-free, dairy-free and gluten-free … an unbelievably moist and yummy strawberry muffin with an unexpected hint of basil.
I just love it when kids change their minds about things, specifically food, without telling you they’ve changed their food preferences. One weekend I found a great deal on fresh strawberries and bought 2 punnets. Abby went to town, I baked with some of them, and both punnets were gone within the weekend. The second weekend I found an even better deal and bought another 2 punnets. By the following Tuesday, there was still 1 and a bit punnets left over and some were becoming distinctly furry. And so I hunted and experimented with a recipe that used a lot of strawberries, but still made something yummy and relatively healthy.
This is a ridiculously moist muffin, using no refined-sugar or grains, or dairy and 3 cups of strawberries. That’s right – 3 cups of strawberries. You can just use the 1 cup chopped up at the end of the recipe (reduce the almond flour to 2 1/4 cups), but using the strawberries and pureed with the rest of the ingredients makes the moisture unbelievable! The basil just adds a different flavor and tempers the sweetness, making you want to take more bites to see if you really did just taste some herbs in a strawberry muffin!
I made a batch and took most of them to work the following day, leaving one each for the kids to try … they’re healthy enough to have for breakfast. I came home and Abby asked if there were any more ‘delicious strawberry muffins’ left. Try them … let me know what you think!
- 2 cups strawberries, chopped
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/4 coconut oil, melted
- 2 tsp vanilla extract
- 2 1/2 cups almond flour/meal
- 1 tsp baking soda
- 1 cup fresh strawberries, chopped
- 1/4 cup fresh basil, finely chopped
- Preheat oven to 350F. Line a muffin tin with paper lines.
- Place strawberries, eggs, maple syrup, coconut oil and vanilla in a blender or food processor and blend until smooth.
- Add almond meal and baking soda and mix until just combined.
- Fold in additional strawberries and basil, being careful not to over-mix.
- Spoon the batter into the muffin tin, filling to the top.
- Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Leave to cool in the tin for at least 10 mins before trying to remove but don't leave for too long or they will be come soggy.