These strawberry muffins are delicious! They are fluffy and moist and bursting with fruit. Have them as a snack or for breakfast-on-the-run.
There seems to be an abundance of strawberries at the moment, so what better way to use up a punnet than by baking a batch of strawberry muffins. We like them because they are moist, fluffy and lightly spiced with cinnamon. They are also full of strawberries.
Savour one with a cuppa, pack them in the kids’ lunchboxes or grab one as an afternoon snack. They’re so versatile!
Prep 15 minutes
Cooking time 17 minutes
Makes 12
Strawberry Muffins Recipe
Ingredients
- 3/4 cup + 2 tbsp all-purpose flour, spooned and levelled
- 3/4 cup whole wheat flour, spooned and levelled
- 1/2 cup + 2 tbsp almond flour, spooned and levelled
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup unsweetened almond milk
- 1/4 cup extra-virgin olive oil
- 2 large eggs
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 1/4 cups diced strawberries
- 1/2 tsp flour to dust the strawberries
Method
- Preheat the oven to 200C and grease a 12-cup muffin tin.
- In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
- Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries. Use a 1/3 cup measuring cup to scoop the batter into the muffin cups.
- Bake for 17 minutes, or until the muffin tops spring back to the touch.
- Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Nutritional Information (per serving)
No information available.
For more yummy snacks, try Healthy snacks for kids and Recipe: Strawberry Bliss Balls For Kids
