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
- 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
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.