We started making these muffins at the height of strawberry season
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I hadn’t occurred to me that one could roast a strawberry. Vegetables, yes, but fruit?
Treading into unknown territory, I turned to a trusted source.
Heidi tosses the berries in a mixture of maple syrup, olive oil, and salt.
It was also around the time I started experimenting with different kinds of flours and bought my first bag of natural sugar
My maiden voyage with almond meal, venturing only slightly from the original recipe.
As described, the muffins had a sandy texture and an intense caramelly 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, without 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 chocolate chips in the mix wouldn’t hurt. A tsp or two of PB chocolate protein fudge swirled through if you’re feeling particularly adventurous
ps: Have you ever wondered what the difference is between almond flour and almond meal? This is a nice comparison
pps: Combine your muffin with some cottage cheese or Greek yogurt on the side to make a balanced meal
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~ Adapted from Super Natural Everyday by Heidi Swanson
- 8 oz strawberries, hulled
- 1 ½ Tbsp maple syrup (or honey)
- 1 Tbsp olive oil
- ¼ tsp fine-grain sea salt
- 1 Tbsp port wine
- a few drops balsamic vinegar
- Preheat the oven to 350° F
- Use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. Line it with parchment paper.
- Cut each strawberry in half or, if your strawberries are on the large side, cut them into quarters or sixths. In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet
- In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. Arrange in a single layer on the prepared baking sheet
- Roast just long enough for the juices to thicken, but not long enough for the juices to burn, 20 to 40 minutes or so, depending on the size. Watch the edges of the pan in particular
- Scrape the roasted strawberries and juices while still warm from the pan into a bowl. Stir in the port and balsamic vinegar.
- Use right away or let cool and refrigerate for up to several days
~ Adapted from The Longevity Kitchen by Rebecca Katz
Almond Muffins with Roasted Strawberries
- 2 cup almond flour
- ½ tsp baking soda
- ¼ cup natural sugar (Sugar in the Raw or Turbinado)
- 2 tsp brown sugar
- ¼ tsp sea salt
- 2 eggs (large or XL)
- 3 Tbsp olive oil
- 2 Tbsp honey
- ½ tsp almond extract
- 1 tsp vanilla extract
- 1 cup roasted strawberries
- Preheat the oven to 375° F
- Prepare a muffin tin with paper liners, or coat generously with olive, coconut oil, or cooking spray.
- In a large bowl, combine the almond flour, baking soda, sugars, 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.
- Fill the muffin liners to the top (they don't poof too much)
- 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