Well, hi! I haven’t been in my recipes in a while and not because I have fallen off the planet. You might have seen me over at my kitchen away from home, Green Palette, where I have been writing and cooking over there. It’s been a surprisingly busy time for me in Covid land. My business did a big pivot and quickly got online, along with everybody else.
Now it is suddenly spring and I feel like my tastebuds have woken up from the deep winter, ready for all the in season fruits and vegetables – fresh herbs, leeks, fennel, cauliflower, peas and of course strawberries. I’m a little berry obsessed right now as they are at their peak.I am making all the “strawberry” things: salads with berries (I love fruit in my salads), smoothies, drinks, jam and now these Strawberry Yogurt Muffins. More berry recipes are on their way!
When you make them buy the most in-season ripe berries you can find, the sweeter the better. I don’t use a lot of sweetener in my baked goods. I rely on sweeter fruits like bananas and now the berries to do the job.These muffins are so good. Enjoy with a spread of almond or cashew butter and enjoy!
Strawberry Yogurt Muffins
Makes 12 muffins
1/2 cup coconut oil (or canola oil)
1/4 cup real maple syrup
2 ripe bananas
1/2 cup whole milk yogurt
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour*
1 cup almond flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh strawberries, stems removed and sliced (or you can use frozen)
1. Preheat your oven to 375 degrees F and line a muffin tin with liners.
2. In a medium mixing bowl, add the coconut oil, maple syrup, and eggs. Beat with an electric hand mixer until smooth. Slice the bananas and add to the bowl, along with the yogurt and vanilla. Continue beating until the bananas are slightly mashed (I like some texture but you can also mix until bananas are well mashed).
3. In another medium bowl combine the whole wheat pastry flour, almond flour, cinnamon, cardamon, baking powder, baking soda, and salt. Mix well.
4. Add the wet ingredients to the flour mixture and gently mix until just combined. Add the strawberries, reserving 12 slices, and mix them in. Evenly distribute the batter into the muffin pan and add the reserved strawberry to the top. Bake for 20-22 minutes, until a toothpick inserted in a muffin comes out clean.
*make them gluten free by using oat flour instead of whole wheat pastry flour