Today is the first day of spring and I had hoped for a miracle that it would suddenly turn warm and sunny outside... no such luck.
At least I got the sunny part, right?
In order to make it feel more spring-like I decided to make some delicious muffins with the fresh flavors of lemons and strawberries.
This recipe is vegan, gluten-free, full of fiber and protein and bursting with fruit. A great start to anyone's morning or as an afternoon snack.
Lemon Strawberry Muffins
- 1 Flax Egg (1 Tablespoon Ground Flax Seed mixed with 3 Tablespoons Water)
- 1 Ripe Banana
- 1/4 Cup Coconut Oil
- 1/4 Cup Agave or Pure Maple Syrup (or Honey for non-vegans)
- Zest and Juice of 1 Lemon
- 1 Cup Almond Milk (or non-dairy milk of your choice)
- 1 Cup Almond Flour
- 1 Cup Oat Flour (Make sure it's Gluten-free for those who can't consume gluten)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 3/4 Cup Strawberries, chopped
Preheat the oven to 350 degrees. Start by making your flax egg and putting it to the side to gel. In a medium bowl, mash the banana with the coconut oil and agave. Add the flax egg. Next zest the lemon into the bowl, then cut the lemon in half and squeeze the juice in the bowl, being careful not to drop any seeds. Add the almond milk, mix well. In a separate bowl, combine the almond flour, oat flour, salt and baking soda. Mix the dry ingredients into the wet until just combined, do not over mix. Batter will be thicker than most muffin recipes, if you find it's too thick, add a little more almond milk. Gently fold in strawberries. Spoon muffin batter into greased or lined muffin tins, filling them all the way. Place muffins in the oven for 25-30 minutes or until you can pull a toothpick out cleanly and the tops are golden brown. Allow to cool for a few minutes before consuming. Serve and enjoy!
Feel free to make this recipe with other fruit as well, blueberries or raspberries would be especially good.
Makes approx. 9 muffins.
Are you excited spring is finally here?
Peace & Love,