Close-up of Strawberry Maple Muffins in a straw basket and a blue striped linen
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Strawberry Maple Muffins | Dairy-Free | Refined Sugar-Free | GF + Vegan Options

Course: muffins, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 12 muffins

A delicious and healthy muffin without any refined sugar. Can be made with multigrain flours or gluten-free flours. Dairy-free with a vegan option!

Ingredients

  • 2 cups organic strawberries sliced (local if possible)

Dry Ingredients

  • 1 1/2 cup spelt flour
  • 1/2 cup rye flour

Gluten-Free Option: replace the flours with 1 1/4 cup brown rice flour, 1/4 cup chickpea flour, and 1/2 cup tapioca starch

  • 2 tsp aluminum-free baking powder (GF option use 1 tsp baking powder + 1 tsp baking soda)
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon powder (optional)

Wet Ingredients

  • 2 organic free-range eggs (vegan option: 2 Tbsp chia seeds in 1/3 cup warm water, stir, wait 5 minutes before using as an egg replacement)
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup maple syrup
  • 1/2 cup nut or rice milk
  • 1 tsp organic vanilla extract

Gluten-Free Option Only

  • 1 tsp apple cider vinegar

Instructions

  1. Wash, trim the stem and slice the strawberries.

  2. Preheat oven to 375 F. Line a standard 12-cup muffin tin with paper liners.

  3. In a large mixing bowl, whisk together the dry ingredients (flours, baking powder, salt, and cinnamon). In a medium bowl, whisk the wet ingredients together (eggs, then mix in the oil, maple syrup, milk, and vanilla + apple cider vinegar for GF option).

  4. Make a well in the center of the flour mixture and pour the liquid mixture while mixing (I use a whisk). Add the sliced strawberries. Fold with a large rubber spatula until just combined. Using a large spoon, divide the batter in the muffin cups.

  5. Bake until nicely golden on top, or a toothpick inserted in the center of a muffin comes out clean, about 25-30 minutes. Cool a few minutes in the pan, then transfer muffins to a wire rack to cool completely.

Recipe Notes

Because of the fruit content, these muffins will not keep for long, so make sure you eat them within a few days and keep them in the fridge.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 185kcal | Fat: 7g | Saturated fat: 1g | Cholesterol: 27mg | Sodium: 68mg | Potassium: 177mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 9g | Protein: 3g | Vitamin A: 40% | Vitamin C: 14.1% | Calcium: 60% | Iron: 1.2%