The season for fresh strawberries is here! 🍓🍓🍓 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. 😉
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 every👏damn👏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!
Strawberry Almond Butter Muffins
Prep time: 5 minutes
Bake time: 20 minutes
- 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)
- 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
- muffin tin
- muffin liners
- measuring cups and spoons
- rubber spatula
- ice cream scoop
- Preheat oven to 350F. Get your muffin tin out and insert muffin liners.
- Prepare flax egg if using. Add all of the wet ingredients (besides the strawberries) to a large bowl and whisk until evenly mixed.
- 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.
- Add all dry ingredients to a small bowl and mix to combine. Then add to wet ingredients.
- 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.
- 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.