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I loooove strawberries! I could eat them by the crateful with reckless abandon and no regrets! We went through about a quart in less than 24 hours. They were so sweet and yummy! I just had to put them to good use in muffin form for our hike to Hamilton Mtn (which was awesome, btw).

Sandi and I at the false summit- brrr!!!

So, I adapted this recipe from Ohsheglows (Don’t I always!) and am sad to say I only made a half batch and there are only 2 left! Enjoy!!

Summertime Strawberry Muffins
Adapted from Ohsheglows

1 cup spelt flour

3/4 cup unbleached white flour

1/4 tsp.  salt

1/2 tsp. ground cinnamon

1/2 cup Sucanat (or brown sugar)

1 tsp. baking soda

1/2 tsp. aluminum-free baking powder

1.5 tbsp. ground  flax (or chia) + 1/4 cup water

1.25 cup almond milk

3 tbsp. nut butter (I always use 2 T almond and 1 T peanut butter)

1 tbsp. vanilla

1 large banana mashed, left a bit chunky

3/4 cup strawberries, chopped

Preheat oven to 375F. Grease a muffin tin or loaf pan and set aside. In a small bowl mix the ground flax and water and set aside. In a large bowl mix all dry ingredients (flours, salt, cinnamon, Sucanat, baking soda + powder). Set aside. In a medium sized bowl, mix all wet ingredients (flax + water mixture, milk, nut butter, vanilla,banana). Mix well. Add wet to dry and stir. Fold in chopped strawberries. Bake for 20-25 minutes until firm.

Happy Muffins!


  1. Reply

    I love your recipe!! 😀 DELICIOUS!

    1. Reply

      Thank you so much!!

  2. Reply

    Nice article! It will help me more chose to what I will buy and What I will select for me.

    1. Reply

      Thanks! I am so glad it was helpful for you!

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