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).
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!!
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