Yay! It's Wednesday Cake!

Wednesday, May 30, 2018


Continuing my love for seasonal strawberries, here are the healthiest and yummiest berry muffins around. They are flour, egg and butter free, but you'd never know! Go on, try them yourself...

Strawberry Muffins
(The base is adapted from My New Roots' rhubarb muffin recipe. Makes 12)

Ingredients:
- 2 1/2 cups gluten-free rolled oats
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract (or 1/4 of vanilla bean)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups of fresh strawberries chopped roughly
- 1/4 cup pure maple syrup
- 1 cup unsweetened applesauce

Measure out 1 ½ cups of the oats and put them in a food processor. Pulse until you have a coarse flour.

Put the flour in a large bowl, and add the remaining 1 cup of oats, the coconut sugar, the vanilla extract, the baking powder and the baking soda. Stir to combine.

 Next, add the maple syrup and the applesauce to the flour mix, and mix just to combine.

Then fold in the chopped strawberries.

Preheat the oven to 350F and lightly grease a muffin tin with a dash of coconut oil. Fill the muffin cups with dollops of the batter. Bake in the oven for 20 - 25 minutes or until the muffins are golden and the toothpick inserted in the center comes out clean. Ta dah!

P.S: How to use your strawberry tops.
P.P.S: Fancy more?

(Photos by exPress-o)

2 comments:

Anonymous said...

I love your recipe posts. Jill

Melanie said...

This would be a perfect breakfast!! =)

Have a lovely day! Melanie || Toots + Dill Blog

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