Intense strawberry muffins – gluten and dairy free

The special on strawberries continues….I bought two punnets on Friday and my husband brought home 4 punnets yesterday! Whilst my family could devour 6 punnets effortlessly, the more satisfying option for me was to test drive a recipe I’d been formulating in my head for a while: “clean” strawberry and almond meal muffins.

Every now and then I’ll bake something that really takes my breath away. This is one of those times. The strawberry flavour is immensely intense, the texture moist and the process ridiculously easy. I added a little beetroot powder (which you can find at Herbie’s Spices) to drive up the pink colour, but don’t worry if you cannot be bothered with this step.

In the picture I’ve iced them with melted white chocolate, coconut flakes and cashews – which takes these little cakes to the level of a sophisticated afternoon tea. But if you are making these with the intention to fill school lunch boxes, omit that step and you have a rather healthy little lunchbox treat. These will also freeze beautifully without the icing.

Strawberry muffins

  • Prep time: 10 mins
  • Cook time: 15 - 20 mins

Yields: 12 muffins

  • 1 punnet strawberries - hulled
  • 3/4 cup sugar
  • 2.5 cups almond meal
  • 2 eggs
  • 1/4 oil
  • 2 tsp baking powder
  • Optional - 1 tsp beetroot powder

preheat oven to 180 deg and line cup cake moulds with papers.

in a food processor, blend strawberries to a fine puree, add eggs, sugar, oil, mix until combined.

add almond meal, baking powder and beetroot powder if using, mix until combined. Fill cup cake papers.

bake until golden and firm to the touch, about 15 - 20 mins.

Method using nutribullet.

blend strawberries in nutribullet to a puree.

transfer puree to a mixing bowl, and add eggs, oil, sugar and mix until nicely blended. Then add baking powder, almond meal and beetroot powder if using, mix until combined. Fill cup cake papers.

bake until golden and firm to the touch, about 15 - 20 mins.

Icing

If you want to take these to the next level, as in the picture, melt about a cup of white chocolate melts in the microwave for 1 minute, check, if not melted, add for another 10 to 20 seconds. Stir until smooth then spread over cup cake. Whilst the chocolate is still runny top with toasted coconut flakes (I used McKenzie brand from Coles) and cashews.