These healthy strawberry muffins will take you back to your childhood! I have nothing but fond memories of those strawberry box cake mixes that we ate at kid birthday parties. Remember funfetti frosting?? That was my favorite combination.
But these days, that would be way too sweet for my taste! These delicious strawberry muffins have no refined sugars and lots of real strawberries!
This recipe has also been tested on kids of all ages (and all eating habits) and it is a winner! So add it to the list of kid friendly recipes!
What to do With Strawberries That Are Getting Old?
We love strawberries in this house! My kids can go through a Costco sized strawberry bin in 2 days…So overripe 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! Usually, I would just put them in the freezer for smoothies, but I was in the mood to bake! These clean eating strawberry muffins were exactly what we needed.
A 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 muffins start to dry out. So one batch is perfect. Make them into mini muffins and the kids tend to eat less at one time!
If you still want to make 2 batches, you can freeze the extras. They defrost nicely and are a great way to bake ahead for lunches or early mornings.
Health Benefits of Strawberries
You probably know some strawberry healthy benefits, but do you realize just how many there are? 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
Not only are strawberries good for you, but kids love them!! So serve them up any opportunity you get!
Strawberry Muffin Recipe
This clean eating strawberry muffins recipe is adapted from mydarlingvegan.com. Her recipe is vegan, but vegan does not necessarily mean clean. It is very close though!
Vegan means dairy and egg free, but it can still use white flour, sugar, and other ingredients that are not clean compliant. It’s a great starting point though!
I made just a few modifications and I think you will love it too!
Soy Milk – There is no reason to substitute soy milk. I did because I didn’t have it on hand. Cashew milk, or almond milk will also work.
All purpose flour – I use 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 okay to use 2 cups of white whole wheat flour
Granulated Sugar – I use a blend of honey and maple syrup.
Canola oil – Use olive oil or avocado oil instead.
You also know how much I hate doing dishes, so I decreased the number of separate mixing bowls….you’re welcome!
This easy muffin recipe is so good!! You’ll want to double it!
Give these clean eating strawberry muffins a try and let me know what you think!
Healthy Strawberry Muffins
Healthy strawberry muffins will transform you back to childhood and those strawberry box cake mixes! This healthy version is kid friendly and a hit with adults too!
- 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