Yum, fun, easy and darn these are GREAT! These Paleo Strawberry Surprise Muffins and their moistness, texture, and flavor are killer delicious, nutritious and will make the pickiest of eaters a gluten free Paleo convert. Watch out, you may even get the most difficult person yet, to give you an Ahh with a thumbs up!
I love to bake as you know yet I focus my creative ideas on flavor, texture, health and nutrition. If I can fit in micro-nutrients I do so when and if I can. It is far too easy to get all tied up into flavor and to keep adding sugars and sweeteners which just create an acidic environment in the body – not good. I have already had many years of ignoring my body and feeding it crap. I’m done! I hope you are too… 🙂
Regarding the dried strawberries in this recipe, please attempt to get ones without sugar. You may use fresh but be sure that they are very sweet.There is just no need to add sugar to fruit. Your body will be happier and your digestion will hum. Another great fruity dessert recipe you will also love is my Raw Vanilla Cheezecake with Orange Berry Sauce, a special occasions masterpiece sure to impress anyone! Either of these desserts is sure to be a hit!
Paleo Strawberry Surprise Muffins
- 2 ½ cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓-1/2 cup chopped dried strawberries (no sugar and slightly dehydrated). Fresh is ok but make sure they aren't wet.
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup walnut oil (or coconut oil)
- ⅓ cup honey, heated slightly
- 2 teaspoons lemon juice or apple cider vinegar
- Coconut oil for greasing your pan
- OPTIONAL: maple sugar
- Strawberries: Make sure you use very ripe and sweet strawberries for best results
- Preheat oven to 350F degrees.
- Grease your cookie sheets.
- In a 2 quart size bowl, add the flours, salt and baking soda in one bowl.
- Sift well.
- In a 1 quart bowl, mix together the eggs, vanilla, oil and honey.
- With a hand mixer, whip this mixture on medium-high for about a minute.
- Immediately pour your wet ingredients into your dry.
- Mix them together by folding over and over until fully incorporated.
- Fold in the chopped strawberries.
- Add lemon juice or apple cider vinegar.
- For bite-sized muffins, use a heaping teaspoon and place about 1 inch apart on parchment (they will not spread). You should have 1-2 inch ball-shaped formations of dough on the cookie sheet. Do not hand form in a ball. Allow to remain rough edged.
- For biscuit-sized muffins, use a soup spoon and place each muffin 2 inches apart. Each piece should be approximately 3 inches wide, but the size is up to you. The less dense, the less time baking in the oven.
- OPTIONAL: Sprinkle with maple sugar.
- For bite-sized, bake for 6-8 minutes.
- For biscuit-sized, bake for 8-10 minutes. Test inside for doneness.
- Let cool for 1 minute then move to a cooling rack.
- The bite-sized muffins taste even better the next day. Do not cover for at least 10 hours.
- The biscuit-sized ones will be moist inside and slightly crisp outside–delicious!
- Serve with grass-fed butter, coconut oil or plain.
- Store in glass containers with a lid after 24 hours. They will stay moist.