STRAWBERRY MUFFINS

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These Strawberry Muffins are healthy, light, moist and best of all they’re grain free as well as dairy free.

If you’ve been following me for a while now, you’ve probably noticed that we love muffin recipes.  They’re such a quick and simple go-to sweet snack or breakfast treat to make and all whipped up in one bowl which saves time on washing up! 

Strawberries are in season at the moment and Strawberry Muffins are a delicious way to use up some of the fruit.  They’re also a pleasant change to the usual Blueberry Muffins.

To ensure the delicate flavour I decided to make this recipe with a mix of almond and pecan flour.  Both freshly ground.

HOW to Make Nut Flour and WHY Make Your Own?

Freshly grinding your own nut flour when you need it, ensures its freshness.  There’s nothing worse than opening up your nut flour packet to find it has turned rancid.  All you need is a coffee grinder or a small high powered food processor. 

Another bonus is that purchasing the nuts and making your own nut flour is also cheaper than buying it ready made.

How to Make Strawberry Muffins

To make these delicious muffins, mix all the dry ingredients in a large bowl with a wooden spoon or a spatula.  Add the non-dairy butter to the dry ingredients and mix well.  Now add the eggs, vanilla and vegetable milk and mix well.  Now stir through the handful of dark chocolate chips and the strawberries gently.

Chocolate Chips, Yes or No?

My family loves dark chocolate so I usually add a handful to my muffins however it is not necessary.  If you prefer to leave them out or want to add another type of chocolate, feel free to do so.  They’ll be just as delicious!

Here are some other muffin recipes for you:

Vegan Blueberry Muffins; Walnut Chocolate Chip Muffins; Blueberry Paleo Muffins; Hot Cross Bun Muffins; Fat & Sugar Free Vegan Chocolate Chip Muffins

Did you make this recipe?

I’d love to know and see how it turned out!  Please leave a comment below to let me know.  Or take a quick photo and share it on Instagram and be sure to tag me @yummyalternatives.com

Print Recipe

STRAWBERRY MUFFINS

By Alex – Serves: 12 muffins

Prep Time: 10 minutes – Cooking Time: 30 minutes

These Strawberry Muffins are healthy, light, moist and best of all they’re gluten, grain free & dairy free. A great way to use your strawberries in season.

Ingredients

• 1 ½ cups of almond flour*
• 1 cup of pecan flour*
• A pinch of salt
• 110g (3.9oz) organic crystalline fructose or coconut sugar
• 2 teaspoons gluten free baking powder
• 60g (2.1oz) dairy free butter
• 3 eggs
• ¼ cup vegetable milk (I used almond milk)
• 1 teaspoon vanilla bean paste
• Handful of dark chocolate chips
• 100g (3.5oz) fresh strawberries

Instructions

1

Preheat the over to 180°C (350°F)

2

Line a muffin tin with parchment paper muffin liners

3

Wash, dry and cut up the strawberries into smallish pieces and set aside

4

In a large bowl, add the nut flours, salt, baking powder and organic fructose and stir to combine

5

Add the dairy free butter and mix well

6

Stir in the eggs one at a time

7

Mix in the vanilla bean paste and the almond milk

8

Fold in the chocolate chips and the strawberries

9

Distribute the batter into the individual muffin liners

10

Bake for about 30 minutes or until an inserted skewer comes out clean

11

Let the muffins cool in the pan for about 5-10 minutes then transfer them onto a wire rack to cool completely.

Notes

NOTE: When cooking with nut flours, because of their oils the muffins or cakes tend to colour fairly quickly. I usually place a sheet of aluminium foil on top of the muffins at 20 minutes and then continue baking.

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