This healthy strawberry muffins will remind you of your favorite strawberry cake recipe but with no refined sugars and lots of real strawberries! Add it to the list of kid friendly recipes!
Clean Eating Strawberry Muffins
We love strawberries in this house. My kids can go through a Costco sized strawberry bin in 2 days. So rotting strawberries are rarely an issue. But this week I found an old bin in the back of the fridge and I had to put them to good use! These clean eating strawberry muffins were exactly what we needed.
This batch of mini muffins will last us the first half of the week. I have tried doubling the recipe for the whole week but after about 4 days the texture starts to dry out. If you want to make 2 batches, these do hold up well in the freezer. This is a great easy recipe for kids too! The kids prefer mini muffins and I don’t mind because they fit perfectly in their bento lunch box.
Health Benefits of Strawberries
You probably know some strawberry healthy benefits, but did you realize there were even more? Some benefits of strawberries are listed below:
- Boosts your immune system
- Are good for eye health
- Lowers risk of arthritis and gout
- Regulates blood pressure
- Reduces risk of health related diseases
Strawberry Muffin Recipe
This recipe was adapted from mydarlingvegan.com. Her recipe was vegan but vegan does not mean clean…it’s very close though! Vegan means dairy and egg free, but it can still use while flour, sugar and other ingredients that are not clean compliant. It’s a great starting point though!
Soy Milk – There was no reason to substitute Soy milk other than the fact that I didn’t have it on hand. I used Cashew milk but Almond milk would also work
All purpose flour – I used 1-1/2 cup white whole wheat flour and 1/2 cup garbanzo bean flour. The garbanzo bean flour adds a fluffier texture since whole wheat flour is denser than all purpose flour. It is also ok to use 2 cups of white whole wheat flour
Granulated Sugar – I used a blend of honey and maple syrup
Canola oil – Olive oil
You also know how much I hate doing dishes, so I decreased the number of separate mixing bowls….you’re welcome!
This recipe is so good!! You’ll want to double it!
Give these healthy strawberry muffins a try and let me know what you think!
- 1 cup Cashew Almond or Soy milk
- 1 teaspoon apple cider vinegar
- 1-1/2 cups White Whole Wheat Flour
- 1/2 cup garbanzo bean flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 cup honey
- 1/4 cup maple syrup
- ¼ cup Olive oil
- 1/2 tsp lemon juice
- 1 1/2 cups fresh strawberries
Preheat the oven to 375F
In a small bowl combine Cashew milk (or almond or Soy if using) and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine white whole wheat flour, garbanzo bean flour, baking powder, baking soda and salt.
In a high speed blender, blend the curdled Cashew milk, honey, strawberries, oilve oil and lemon juice until blended. It is ok if there are small strawberry chunks.
Pour it into the dry ingredients and mix until the dry ingredients are just wet. Be careful not to over-mix or your muffins will be dry
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and cool