Recipe: Strawberry-Lemon Muffins (Gluten and Dairy-Free)

At 8 o’clock the other night when I was desperately craving cupcakes, I showed great restraint and made a batch of healthy muffins instead.  No, I don’t deserve a medal… I had my fair share of Hagan Daaz over the weekend.  That being said, I do try and keep my indulgent sugary treats to a minimum during the week, pregnant or not.  Lucky for me I had enough ingredients on hand to throw together what I found to be an incredibly delicious, light, moist, and just the right amount of sweet, muffin.   Whether for breakfast or an after-dinner snack, you won’t feel bad biting into this cake-y treat.  And filled with the finest of this season’s strawberries and citrusy lemon, you’ll feel like the warm weather is finally here to stay.

Strawberry-Lemon Muffins (Gluten and Dairy-Free)

Yield: 1 dozen muffins

Ingredients:

  • 1 cup bob’s red mill all-purpose gluten-free flour
  • 1 cup brown rice flour
  • 1 cup blanched almond flour (almond flour is made by pulsing blanched almonds in a food processor/blender into a fine powder)
  • ¾ teaspoon xantham gum
  • 1 tablespoon flaxmeal
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ¼ cup Florida Crystals sugar*
  • 1/3 cup honey
  • 1 teaspoon cinnamon
  • ¼ cup extra-virgin olive oil
  • 1 cup unsweetened almond milk
  • 2 eggs**
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1 cup hulled and diced strawberries, plus 1/2 cup more for topping

Directions:

Preheat oven to 350.

Mix the dry ingredients (flour through sugar) with a whisk in a large mixing bowl.  In a separate bowl mix together the honey, cinnamon, oil, almond milk, eggs, lemon juice and zest.  Add the wet ingredients to the dry mixture and mix well with a rubber spatula. Slowly fold in the 1 cup of strawberries.  Pour batter up to the rim of a muffin tin or greased and prepared muffin pan; top each muffin with a few of the reserved strawberry pieces.  If you’d like, sprinkle a pinch of Florida Crystals over each muffin.  Bake for 35-40 minutes, or until golden on top and a toothpick comes out dry.  Remove from oven and let cool.

*Florida Crystals are an organic pure cane sugar that is less refined than traditional white sugar.  It has a light golden color and slight maple flavor.  It is a wonderful replacement for white sugar and can be replaced cup for cup.

** Swap out eggs for flax eggs as a vegan option.

Enjoy!

DK

Advertisements

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s