We started making these muffins
this summer .. at the height of strawberry season ..
I hadn’t occurred to me that one could roast a strawberry .. vegetables .. yep .. but fruit?
Treading into unknown territory .. I turned to a trusted source .. Super Natural Every Day.
Heidi tosses the berries in a mixture of maple syrup, olive oil, and salt.
I was a tad bit raise-eyebrowed at the thought of olive oil and salt… but the mixture makes a perfect glaze .. bringing out their tart and sweet.
It was also around the time I started experimenting with different kinds of flours and bought my first bag of coconut sugar
My maiden voyage with almond meal .. adapting only slightly from the original recipe.
As described .. the muffins had a sandy texture .. and an intense caramely smell .. neither of which were bad .. but very different to the palate than a typical oil/sugar quick bread muffin.
Because there isn’t a lot of butter or sugar, they can easily dry out in the oven. Until you get the hang of them .. you’ll want to keep a close eye. When your toothpick comes out clean (or with just one or two crumbs)… they’re done!
Since this summer we’ve made them several times
My favorite way stumbled upon one afternoon .. no almond meal in the cupboard
“Let’s see how we do with almond flour”
It seemed to give a more uniform consistency .. with a mouth-feel a little closer to muffins I was used to
Before they go into the oven .. top them with extra strawberries and a few slivers of almonds to make the feel fancy
If you need a chocolate fix .. a few sugar-free chocolate chips mixed in would never hurt .. a tsp or two of pb chocolate protein fudge swirled through if you’re feeling particularly naughty
I’m just sayin’
ps: Every wondered what the difference is between almond flour and almond meal? A good comparison can be found .. here
pps: Combine your muffin with some cottage cheese or greek yogurt on the side to make a balanced meal
~ Adapted from Super Natural Kitchen Cookbook
- 8-ounces medium strawberries, hulled
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- pinch of salt
- 2 teaspoons balsamic vinegar
- Place a rack in the center of the oven and preheat oven to 375
- Line a rimmed baking sheet with parchment paper. The strawberries get juicy, so a rimmed baking sheet is important. Set aside.
- Cut each strawberry in half and place in a mixing bowl. In a small bowl, whisk together maple syrup, olive oil, and salt. Whisk together until completely incorporated.
- Drizzle the mixture over the strawberries and toss until each strawberry is coated. Arrange strawberries in a single layer across prepared baking sheet.
- Roast strawberries for 40 minutes.
- *** Note .. As the time gets near .. you'll want to keep an eye on them. You'll remove the strawberries from the oven as the juices thicken .. but before they begin to burn. Some will have broken down and gotten pretty dark, caramelizing around the edges.
- Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside.
~ Adapted from the SproutedKitchen .. here .. who adapted the recipe from the Longevity Kitchen Cookbook .. here
- 1½ cups almond meal + ½ c cornmeal .. OR .. 2 cups almond flour
- ½ tsp. baking soda
- ¼ cup coconut sugar
- 2 tsp organic brown sugar
- ¼ tsp. sea salt
- 2 eggs
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. honey
- ½ tsp. almond extract
- 1 tsp. vanilla extract
- 1 cup roasted strawberries
- Optional chocolate ideas/additions
- ⅓ cup sugar-free chocolate chips, mixed in
- a bit of pb chocolate protein fudge, swirled through
- Preheat the oven to 375'.
- Prepare a muffin tin with paper liners, or coat generously with olive, coconut oil, or cooking spray.
- In a large bowl, combine the almond meal, cornmeal, baking soda, coconut sugar, organic brown sugar, and salt.
- In another bowl, whisk the eggs, olive oil, honey, almond and vanilla extracts together. Combine until fully combined and even in color.
- Add the wet to the dry ingredients and stir to mix. Don't over mix .. (The batter will be on the thick side)
- Fold in the strawberries and sugar-free chocolate chips (if using).
- Fill the muffin liners to the top, they don't poof too much. If adding pb chocolate protein fudge .. swirl a tsp through the muffin.
- Bake on the middle rack for 18-20 minutes .. until the tops are golden brown and a toothpick poked in the center comes out clean.
- Remove and let cool on a wire rack
Calories: 110, Protein 1.71, Carb 17.8, Fat 4.42
% Protein: 6
% Carbs: 61
% Fat: 8
Nutritional Data by % (using all almond flour)
Calories: 185, Protein 5, Carb 14.8, Fat 13.54
% Protein: 10
% Carbs: 30
% Fat: 50