Another blog post from my old blog, hope you enjoy them, I’ve made them often this summer!
I made these for the loves of my life on Valentine’s Day & paired them with homemade hot cocoa. Yum!
These are moist but not too moist. One problem I’ve had in the past with trying to make a strawberry muffin is that they always needed to be consumed within a few hours. Even back when I could make gluten containing muffins, the strawberries were so moist that the muffin would start to get sticky and fall apart before the end of the day. I can’t say exactly how long these muffins will last but I can say they successfully made it past the 1 day mark. The kids & I finished them off early this afternoon & they were just as good as when they came out of the oven.
Not only are these delicious but they have less sugar than most muffin recipes yet still have tons of sweetness thanks to the banana & applesauce.
- 2 eggs
- ⅓ cup plain or vanilla yogurt (not greek yogurt)
- ½ cup applesauce
- ¼ cup vegetable oil (I prefer grapeseed)
- 1 mashed banana
- 2 tbsp honey
- 1 tbsp vanilla extract
- ⅓ cup sugar
- ¼ cup sorghum flour
- ¼ cup teff flour
- ½ cup brown rice flour
- ½ cup tapioca flour
- ⅓ cup finely ground almond flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- fresh sliced strawberries, approx 1 pint
- Preheat oven to 350 degrees. Use paper baking cups or lightly grease muffin tin.
- In large bowl combine wet ingredients: eggs, yogurt, applesauce, vegetable oil, mashed banana, honey, and vanilla extract. Whisk in sugar.
- In small bowl combine dry ingredients: sorghum flour, teff flour, brown rice flour, tapioca flour, almond flour, xanthan gum, baking powder, baking soda, and salt.
- Whisk the dry ingredients into the wet just until moistened. It's ok to have lumps!
- Fold in strawberries.
- Fill muffin cups ⅔ full. Bake 21-25 minutes until toothpick inserted in center comes out clean.