Strawberry Almond Butter Muffins

The season for fresh strawberries is here! ๐Ÿ“๐Ÿ“๐Ÿ“ย I have friends who love making jams, jellies, shrubs, and compotes with this beautiful and flavorful berry, but my favorite way to eat this fruit is by themselves or in a baked good. ๐Ÿ˜‰

Almond butter is another favorite of mine. It typically gives baked goods a fudgey consistency, or at the very least, produces a moist batter. The key is using a creamy, all-natural nut butter with just a touch of the oil that pools on top. I mix mine, but not as thoroughly as I normally would using it solo.

I created this recipe with vegans in mind, along with those who are sick of seeing bananas in every๐Ÿ‘damn๐Ÿ‘recipe! Don’t get my wrong, I love bananas. I eat them nearly every single day as a runner, BUT, I don’t find it necessary to use them as a natural sweetener in every bloody recipe. LOL. Let’s switch it up people!

20200528162040_IMG_2805

Strawberry Almond Butter Muffins

Prep time: 5 minutes

Bake time: 20 minutes

Ingredients

Wetย 

  • 1/2 cup almond milk
  • 1/3 applesauce (I used unsweetened)
  • 1/2 cup creamy almond butter (mix lightly and use top of jar contents)
  • 1 tsp vanilla extract
  • 1 flax egg- click link to see how to make one (you can use a regular egg too)
  • 1/2 cup maple syrup or honey
  • 6-8 strawberries (depending on the size and amount desired)

Dry

  • 3 cups oat flour (rolled oats)
  • 1/2 tsp fine sea salt (if almond butter has salt, use 1/2 tsp)
  • 1 1/2 tsp baking soda
  • 1 Tbsp cinnamon

Tools

  • muffin tin
  • muffin liners
  • measuring cups and spoons
  • rubber spatula
  • ice cream scoop

Directions

  1. Preheat oven to 350F. Get your muffin tin out and insert muffin liners.
  2. Prepare flax egg if using. Add all of the wet ingredients (besides the strawberries) to a large bowl and whisk until evenly mixed.
  3. Blend or process 3 cups rolled oats until a rough flour consistency is formed. I counted to 10 processing on medium and left a few broken oat pieces in because I like the rustic texture and look.
  4. Add all dry ingredients to a small bowl and mix to combine. Then add to wet ingredients.
  5. After the batter is formed, dice strawberries and add to the batter. Mix with rubber spatula. Use an ice cream scoop or 1/3 cup to add batter to each muffin liner.
  6. Bake at 350F for 18-20 minutes, or until top is golden brown and the muffins pass the knife test- insert knife into muffin, if the batter is not on it, it’s fully cooked!

I hope you enjoy these summer treats as much as my husband and I did! I’m not sure about the shelf life, but since there are fresh strawberries in them, I would recommend refrigerating them for longevity.

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s