Grain free cashew butter and strawberry muffins
I wrote this recipe over the summer when it was strawberry season and my farmer's market always had fresh local strawberries that were out of this world. My son was 2 years old and theoretically loved strawberries; he would request strawberry smoothies and pancakes.... But he wouldn't eat them whole! So, this recipe started out as a paleo strawberry pancake fail, they wouldn't stay together but the flavor was there so I knew I could bake something with this ingredient combo. I should add they weren't an entire fail because my son ate the entire batch, they were just not perfect or recipe worthy.This muffin recipe is a keeper and we make them a lot. Real simple ingredients, sweetened with just a little raw honey and easy to make. I make them whenever my strawberries are looking like they're ready to spoil.
I decided to add the filling and crumble on top later on, and you can skip both for a real easy strawberry muffin. But all together, this is like a PB&J muffin and the flavors all work really well together. Any nut butter will do, The recipe makes 10 muffins. They last 1 day in this house.
Ingredients:
1 cup almond flour
1/3 cup coconut flour
3 eggs
1 heaping cup fresh chopped strawberries
2 Tbsp raw honey
1 Tbsp vanilla
1 tsp baking powder
1/4 tsp sea salt
Filling:
3 Tbsp cashew butter
Crumb topping:
1 Tbsp coconut oil
1 Tbsp almond flour
2 Tbsp coconut sugar, sucanat or maple sugar crystals
--->Mix all in a small bowl
Directions:
1. Preheat oven to 350F.
2. Line 10 muffin tins with muffin papers, or spray tins.
3. In a large mixing bowl, mix together the almond flour, coconut flour, baking powder and sea salt.
4. In a food processor or blender (I use a magic bullet), blend the eggs, strawberries, honey and vanilla.
5. Add the wet blended ingredients to the bowl of dry ingredients and mix to combine.
6. Pour about 1 Tbsp batter in each muffin paper.
7. Fill in the center of each muffin with about 1 tsp cashew butter.
8. Top another 1 Tbsp batter on top of each muffin.
9. Mix the crumb ingredients in a small bowl and top each muffin with equal amounts of topping.
10. Bake for 20-25 mins, until toothpick comes out dry and the top is a little golden. Enjoy! Makes 10 muffins.
These were awesome! A huge hit at our house, so much so that I'll need to make another batch right away.
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