They did cook through and the taste was great. I found the first time I made them there were chunks of flour in the muffins. It’s a great starting point though! Required fields are marked *, Rate this recipe It is also okay to use 2 cups of white whole wheat flour. These Healthy Strawberry Muffins are the perfect guilt-free breakfast for every sweet tooth! Vegan means dairy and egg free, but it can still use white flour, sugar, and other ingredients that are not clean compliant. Mix up these healthy Strawberry Muffins in just about 30 minutes and serve up a delicious breakfast or snack packed with whole grains, fiber, vitamins. I love your blog and Instagram! Microwave on high heat until butter is melted. I used cupcake liners and noticed there was a lot of coconut oil at the bottom of the muffin tray. (Too bad I’m only have bananas for my muffins today, not strawberries!). I cooked them even longer than the recipe called for and they still are mushy. (photo 5). Bonus: They store well in the fridge if you want to make them ahead! The flour will prevent the berries from sinking and creating soggy muffin bottoms. Coconut oil has a tendency to solidify again when you add the cold ingredients to the bowl. As always, grab the kids and get them involved! Required fields are marked *, Sign me up for Kristine's Kitchen FREE Recipe Emails and eBook Downloads. Muffins can be stored at room temperature for up to 3 days. I made just a few modifications and I think you will love it too! These muffins are amazing! This easy muffin recipe is so good!! Just wondering if there could be any way to make these sugar free, can I leave out the maple syrup or substitute it with a granulated sweetener equivalent to sugar? The muffins were a hit in my house!!! I’m glad you enjoyed the muffins! And use certified gluten-free oats. Remember funfetti frosting?? It is very close though! If you want to use up some coconut flour in the future, the best thing is to look for a recipe specifically made to use it since it works really differently than other flours! In a high speed blender, blend the curdled Cashew milk, honey, strawberries, oilve oil and lemon juice until blended. These yielded about 24 mini muffins for me so quite a bit to help with quick breakfasts for a while. Toss well and set aside 1/2 cup of the strawberries for topping the muffins. I’ve tested this recipe multiple times, including with applesauce and I’ve never had that problem so I’m not sure. If you have been cooking for a while, you may be able to press on the middle of the cupcake to see if it bounces back. We only had frozen strawberries today so gave it a go. To help with this, you can add the other wet ingredients to the bowl (except for the eggs) and then heat the wet ingredients in the microwave a little to melt the coconut oil again. I WILL be making them again for sure!!! Feeding Toddlers 101 Cookbook, Get a FREE copy of my
Cashew milk, or almond milk will also work. Even my muffin-skeptic child asked for seconds. It is ok if there are small strawberry chunks. The sweetness level seems just right. These delicious strawberry muffins have no refined sugars and lots of real strawberries! You’re welcome! *You may replace the all purpose flour in this recipe with white whole wheat flour for 100% whole wheat muffins. Or, store in a zip top freezer bag in the freezer for up to 3 months. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Over-mixing will produce dense, tough muffins. Many moms I talk to say that they struggle with cooking healthy because of time. Made these today and we really enjoyed them. Instead, there are 2 ways you can tell before you pull it out of the oven. ©2020 Thanks. These strawberry muffins are so addictive, thank goodness they are made with healthier ingredients! (Next time I want to try to use coconut oil instead!) Description. You add the strawberries in at the end after you add the flour. Good thing it’s strawberry season. Your email address will not be published. I’m so glad that you enjoyed these! Best of all the twins love them! Store fully cooled muffins for up to 3 days in an airtight container in the fridge or 3 months in a zip top freezer bag in the freezer. Use all of the dairy-free substitutions above. You might be able to do a portion, but not all. Her recipe is vegan, but vegan does not necessarily mean clean. So serve them up any opportunity you get! We eat healthy at home so we don't have to worry about it when we go out. Success! Prep Time15 mins Cook Time16 mins Pair them with a hard boiled egg or some yogurt or cottage cheese for protein. Muffins freeze really well and taste just as good as the day you bake them after they defrost. In a separate bowl, mix the warm coconut oil with the coconut blossom sugar, oat or almond milk, sparkling water, lemon juice, and … Be careful not to over-mix or your muffins will be dry. Here are the substitutes in case you have an intolerance or allergy in your house. the only issue was that they actually came out perfect when there was no muffin liner, the ones with a muffin liner got stuck to the bottom of the liner. ★☆ With these muffins you get a tender whole wheat muffin base that’s naturally sweetened with honey or pure maple syrup. And while my girls tend to gobble them up fresh, I love to bake with them when there are extras. Preheat the oven to 400 degrees F and grease a standard muffin tin with nonstick spray. They are done when a toothpick comes out clean, not doughy. My muffins tin must be a bit smaller, as these made 23 when I made these but they were gone in a day and a half! My 3 and 1 year old love these! Any suggestions? Making these fresh strawberry muffins is pretty easy. Remove the muffins from the pan after they come out of the oven so they can cool on a wire rack, rather than continue to bake in the hot pan. . Remove from oven, let cool for a minute or two, and remove to cool fully on a wire rack. I'm here to help you relax about what your kids eat (and don't!) Use a cake tester inserted into the center of the muffin to test for doneness. Hi Violet, Were they moist like doughy still or just moist around the strawberries? These easy Strawberry Muffins pack in a lot of nutrition, but are also tender and naturally sweet enough to nourish and please the kids. In a larger bowl combine white whole wheat flour, garbanzo bean flour, baking powder, baking soda and salt. I liked the taste of these, my super picky toddler even nibbled on them… but mine were still moist inside… any tips? But this week I found an old bin in the back of the fridge and I had to put them to good use! Set aside. I don’t recommend muffin liners in any of my recipes since muffins usually don’t have enough fat to come off of them without sticking. *Please read the tips in the narrative above the recipe for how to make these muffins dairy-free, vegan or gluten-free.