It's strawberry season (yay)! Strawberries always feel like summer to me. I couldn't be more excited to be partnered with California Strawberries to create a recipe. I like loaded muffin recipes and decided to create one that includes the goodness of strawberries. (AD) #Snackon8 #CaliforniaStrawberries
First, let's talk about strawberries. When it comes to Vitamin C, people usually picture an orange - did you know that a serving of strawberries (~8 whole strawberries) are an excellent source of Vitamin C, and contain more Vitamin C than an orange? They’re also a source of fibre and contain only 50 calories per serving – so they’re great for snacking! Plus they’re convenient and easy to eat, and hold up well in a lunch bag. Zero complaints from my kids when I pack them fresh California strawberries in their lunch.
These muffins are both gluten free and vegan.
1 cup Fresh California strawberries (Pureed)
1 1/3 cup Gluten Free flour- I like this one here
1/2 cup Cocoa powder (you can also sub this for carob powder)
1/2 cup. Cane sugar
1/4 cup. Almond flour
1/4 cup. Hemp seeds
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea Salt
3/4 cup. Unsweetened Vanilla almond milk
1/2 cup. Apple sauce
1/3 cup Avocado oil
1/4 cup Maple syrup
1 tsp Apple cider vinegar
1/3 cup Chocolate or carob chips
1. Preheat oven to 350F
2. Mix flour, cocoa or carob powder, sugar, almond flour, hemp seeds, baking powder, baking soda and salt.
3. Mix almond milk, apple sauce, avocado oil, maple syrup and apple cider vinegar in a separate bowl.
4. Blend strawberries and add to liquid mixture. It's okay if there are some strawberry lumps.
5. Add liquid mixture to flour mix.
6. Stir in chocolate or carob chips.
7. Fill muffin cups (I like to use a silicone muffin pan) and bake for 20-22 minutes until a toothpick comes out clean.
*Inspired by Sarah Bakes Gluten Free
Want more ideas of how to snack on strawberries? Contact Jill, Nurture The Future's Registered Dietitian at email@example.com