|These yummy strawberry muffins are only 150 calories!|
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Another Way to use your Garden Strawberries
My strawberry patch is going crazy so I've been using strawberries in every delicious way I can (you'll be seeing a post next week on a dozen different ways to use strawberries so stay tuned.) For Mother's Day, I baked them into a yummy, low-calorie, low-sugar, whole grain muffin. Here's the recipe!
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Whole Wheat Strawberry Muffins
Vegan, Dairy Free
[makes 12 muffins]
1⁄4 cup extra-virgin olive oil, plus more for greasing pan
2 cups King Arthur white whole-wheat flour or 1 cup whole- wheat and 1 cup all-purpose flour)
2 tablespoons ground flax seeds
1⁄3 cup organic cane sugar
4 (1-gram) packets or equivalent bulk stevia powder
1 tablespoon aluminum-free baking powder
1⁄2 teaspoon salt
1 teaspoon grated orange zest
1⁄2 cup freshly squeezed orange juice
1⁄2 cup almond or other non-dairy milk
2⁄3 cup unsweetened applesauce
1 cup diced fresh strawberries
2 fresh strawberries, diced
D I R E C T I O NS
Preheat the oven to 375°F. Grease 12 muffin cups or line with paper liners.
In a medium bowl, combine the flour, flax seeds, sugar, stevia, baking powder, and salt.
In a large bowl, combine the orange zest, orange juice, milk, applesauce, and oil and beat well.
Add the flour mixture to the large bowl and mix until well blended. Fold in one cup of diced strawberries.
Using an ice cream scoop or 1⁄3-cup measure, scoop batter into muffin tins. Divide up the two diced strawberries and place on top of each muffin. Gently push them in a little.
Bake until a toothpick comes out clean when inserted in the center of a muffin, 18 to 20 minutes.
Remove from the oven, cool on a wire rack for 5 minutes, release the muffins from the pan, and serve warm.
YI E L D
Per serving: 152 calories, 6 g total fat, 0.7 g saturated fat, 320 mg omega-3 and 674 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein 22 g carbohydrates, 3 g dietary fiber, and 195 mg sodium.
For more healthy recipes, download my eBook, Health Begins in the Kitchen!