It finally feels like summer, the farmer’s market is selling local strawberries and you can see people wearing shorts and sandals all over town. I love the feeling of the first summer days. The warm temperatures have me craving berries for breakfast, lunch, and dinner – and dessert. That’s why I came up with these healthy strawberry muffins that I know you’re going to love just as much as I do.
I find it strange that every café in my city is somehow offering blueberry muffins, but I never see strawberry muffins. I know that they are supposed to be too watery for baked goods, but I strongly disagree. Strawberries work just fine for making muffins. I made mine with the first local strawberries that I could get my hands on, and they tasted delicious without turning out too watery. You should definitely not try this recipe with frozen strawberries though as they will definitely make the muffins too runny.
For the batter, I used a mix of oat and brown rice flour, added some arrowroot powder as a binding ingredient and aluminum-free baking powder as a raising agent. I know that many healthy baking recipes do not have baking powder in them, but I think as long as you go for the aluminum-free powder, there’s nothing wrong with adding some rising ingredients to your muffins. It’s just something I prefer in baked goods – but of course, everybody’s taste is different.
For sweetener, I used coconut blossom sugar as they are also suitable for diabetics because they do not have such a strong impact on our blood sugar level as refined sugar has. This has the effect that the energy is released more slowly and sustainably, giving us the power we need to get through a long afternoon at work without craving something sweet an hour after eating the muffins.
Of course, you can also try mixing the strawberries with other berries such as raspberries, blueberries, or blackberries, but I’m all about the delicious strawberry taste at the moment.
I hope you’ll like this recipe – let me know what you think about it in the comments below.Print
- 1 cup (100g) of (gluten-free) oats
- 1 cup (120g) of brown rice flour
- 1 teaspoon of arrowroot powder (see notes)
- 2 teaspoons of aluminum-free baking powder
- a pinch of vanilla powder or the inside of one vanilla pod
- a pinch of sea salt
- 1/4 cup (50g) of extra-virgin coconut oil
- 1/2 cup (70g) coconut blossom sugar
- 1/2 cup (120ml) of unsweetened oat or almond milk (I prefer oat as it’s naturally sweet. Use gluten-free certified oats if needed.)
- 1/4 cup (60ml) of sparkling water
- 1 tablespoon of ground flax seeds + 3 tablespoons of water
- the juice and zest of one organic lemon
- 1 cup (125g) of strawberries
- Preheat the oven to 180°C.
- Start by mixing the flax seeds and water and set aside to thicken for 10 minutes.
- Ground the oats to flour using a mixer or food processor. Add the rice flour, baking powder, vanilla, arrowroot powder, and sea salt and mix until combined.
- In a separate bowl, mix the warm coconut oil with the coconut blossom sugar, oat or almond milk, sparkling water, lemon juice, and zest and the flax mix. Stir until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overprocess, or the muffins might not start to rise.
- Cut the strawberries in small squares and mix them into the batter using a spatula.
- Align a muffin form with baking paper or muffin holders and put two to three tablespoons of the batter into nine molds. I prefer my muffins larger, so I only get nine out of the batter, but you can make 12 small ones.
- Bake the muffins for 25-30 minutes and then set them aside to cool before removing them from the molds.
- I have also tried making these muffins with a gluten-free flour mix from Alnavit (millet & brown rice with guar gum) and they turned out just as delicious and fluffy.
- If you’re not gluten-free, I suggest using whole-grain spelt flour as an alternative to brown rice flour. However, I like the naturally sweet taste of the oat flour, so I would suggest a mix of spelt and oat flour.
- You can leave out the arrowroot powder when using spelt flour.
- You can make these muffins with other berries, too, such as raspberries, blueberries, or blackberries.
- Prep Time: 10
- Cook Time: 35
DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?
Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.
I’d love for this blog to be a dialogue.