Simple Strawberry Muffins
HB-12085 · Hand-built original · American
Strawberry muffins made with avocado oil, coconut sugar and gluten-free flour, with chopped fresh strawberries folded through a thick batter.
AmericanDessert32 minServes 12170 kcalVegetarianDiabeticLow Fat / Low Cholesterol
Main ingredient: avocado
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 1 Egg
- 1/4 Cup Avocado Oil (or substitute melted coconut oil or vegetable oil)
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Milk of Choice
- 1/2 Cup Coconut Sugar (or substitute white sugar or brown sugar)
- 1 1/2 Cups Gluten-Free Flour or Oat Flour
- 1 Teaspoon Baking Powder
- 1 1/2 -2 Cups Fresh Strawberries (chopped)
Method
- Heat the oven to 350°F. Mix the egg, avocado oil, vanilla and milk in a bowl, then add the coconut sugar, flour and baking powder.
- Stir until the batter just comes together without over-mixing; it should be thick, and if it looks dry add more milk a tablespoon at a time.
- Fold the chopped strawberries gently through the batter.
- Grease a muffin tin lightly with oil or butter and spoon 1 to 2 spoonfuls of batter into each cup.
- Bake for 20 to 22 minutes until the tops are golden, then cool briefly in the tin before turning the muffins out.
Prep: 10 min · Cook: 22 min · Total: 32 min
Nutrition (per serving, where published)
170 kcalCalories
5.1 gProtein
17.6 gCarbs
8.7 gFat
2.5 gSaturates
0.8 gFibre
3 gSugars
312 mgSodium
25 mgCholesterol
98 mgPotassium
32 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data