One of my favorite ways to drink water is infused with frozen strawberries, a squeeze of lemon, and a few basil leaves. Soon it will be strawberry picking season here in New Hampshire, and I can’t wait to make the most of this summer fruit.
I am playing with a muffin recipe using some of my favorite summer flavors. I use almond and coconut flour because that way, I can still enjoy “baked goods” without the gluten or high-glycemic gluten free flours like potato starch and rice flour.
I used store bought strawberries while I was creating this recipe and the strawberries were not very juicy even after they macerated. I probably won’t have to use the extra coconut milk to thin out the batter when I use fresh picked strawberries as their juices will do the trick, but if you find the batter is really thick, add a little coconut milk as I did in the recipe below.
Strawberry Lemon Basil Muffins
Makes 12 muffins
2 cups almond flour
½ cup coconut flour
2 tsp. baking powder
1/2 tsp. soda
½ tsp. sea salt
2 cups strawberries
1/3 cup coconut sugar
zest of one lemon
1 T lemon juice
2 T fresh basil thinly shredded
2 tsp. vanilla extract
4 T melted organic butter
1/4 cup coconut milk (I used Trader Joe’s vanilla) – you may not need this if your strawberries are fresh picked and juicy
Preheat oven to 350˚F. Spray a muffin tin with coconut oil spray.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. In a separate bowl, add the strawberries and sugar and use a potato masher to crush and let macerate for a few minutes. Add the lemon zest, lemon juice, basil and vanilla. In another small bowl, beat the eggs add in the melted butter and coconut milk. Add the dry mixture to the wet, stirring until combined and fold in the strawberry mixture.
Spoon the batter into the muffin tin, filling to the top. Bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. And then remove and finish cooling on a rack. Don’t cool them longer than 5 minutes because they will get soggy.
These freeze well.
If you love these recipes and enjoy eating with the season, try my seasonal recipe plans!