Happy Hump Day. This past weekend marked the annual planting of our summer garden. I had never really thought much about actually growing food until my lifestyle changed about 10 years ago. When I decided to research and understand everything I was putting into my body, it was a perfect solution to the highly processed foods available in the marketplace. We made the initial planting endeavor many years ago and have enjoyed eating the fruits of our labor ever since. Our boys enjoy being outside and getting their hands dirty in the soil, so a home garden has turned out to be a great way to get the kids outdoors and involved.
Strawberries are perfectly in season right now and that means all things strawberry in my house. I love to cook and bake using seasonal local produce so I generally purchase fruits and vegetables that are in season and therefore have the most nutritional value. Strawberries have a fairly short life cycle and because they are so tasty, we really take advantage of their abundance for the next few months. Find a local U-pick farm and make it a family outing to get berries.
This recipe was created by accident. I used frozen cranberries in the batter the first time around and they turned out good. But, I ran into Swamp Rabbit Café, a local grocer a few days later, and they had pints upon pints of fresh strawberries and my mind went crazy thinking how my new little recipe would be even better with those fresh berries. I was not disappointed. These muffins turned out moist and flavorful. Success. You must try them and I hope you enjoy them as much as I do. Feel free to pop leftovers in the toaster and reheat for breakfast.
Fresh Strawberry and Flaxseed Muffins
1 cup gluten-free rolled oats – ground (I use a coffee grinder)
1 cup almond meal
1 tsp aluminum-free baking powder
1 TBSP ground flaxseed
1 TBSP chia seeds
1 tsp Himalayan pink salt
1 cup unsweetened almond milk
1/3 cup pure maple syrup
1/4 cup coconut oil – melted
1 tsp vanilla extract
1 heaping cup fresh strawberries – chopped
Preheat oven to 350. Prepare a muffin tin with paper liners or spray. In a large bowl combine all the dry ingredients. In a small bowl combine all the wet ingredients. Combine the wet ingredients into the dry and whisk until well incorporated. Gently fold in the strawberries. Fill muffin tin cups to about 3/4 full. Bake for 25-30 minutes or until golden around the edges.