MMmmm…! I love strawberries, but sadly, strawberry season is always so very short. I hope you take full advantage of this delicious treat from nature! I decided to make these simple yet full of flavour Strawberry Maple Muffins, without any cane sugar, dairy-free, and with the option of using gluten-free flours (I tried both versions of flours, they are delicious!).
Local, in-season strawberries taste nothing like the commercial kind you find in the stores year round, and buying organic ones is always important to limit your exposure to chemicals, since that fruit is one of the most heavily sprayed with pesticides and other chemicals.
Some of these chemicals are proven neurotoxins and endocrine disrupters, as well as possibly carcinogenic, so this is no laughing matter! Children can be especially affected by these chemicals, but adults too. Our nerve system controls pretty much everything we do with our movements but also include our brain, and our endocrine system is related to our hormones, which in turn performs so many vital functions in our bodies that it can seriously affect our way of life if they’re not functioning well. As a Registered Holistic Nutritionist, I always recommend that my clients purchase as much organic food as they can, especially the ones that are part of the annual EWG’s Dirty Dozen list, which includes strawberries as the # 1 right now for the most pesticides residues! Supporting and buying organic food is not only good for your health, but also for the planet. 🙂
So, what can we make with these delicious local strawberries?
You can make pies, preserves and jams, cakes and of course, these delicious muffins. Inspired by an old Martha Stewart recipe that was called “healthy”, I made these muffins much healthier by changing and adjusting ingredients, like using wholegrain flours, flours that contain less gluten or flours that naturally contain no gluten at all, and substituting sugar with maple syrup. Yum yum!
And who says a muffin has to be just for breakfast or snacks? These little beauties are so tasty, especially right out of the oven, that they make great mini-cakes to serve for dessert, using some fresh organic strawberries, a scoop of freshly whipped organic cream (with vanilla and a touch of maple syrup) and a big spoonful of homemade strawberry and rhubarb preserves.
Strawberry Maple Muffins | Dairy-Free | Refined Sugar-Free | GF + Vegan Options
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!
- 2 cups organic strawberries sliced (local if possible)
- 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)
- 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
Wash, trim the stem and slice the strawberries.
Preheat oven to 375 F. Line a standard 12-cup muffin tin with paper liners.
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).
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.
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.
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%