It’s strawberry season and my strawberry patch has outdone itself this year. I harvested around twelve cups of berries just this morning!!! If you read Strawberry Daydreams last year, you know that I LOVE strawberries. I giggle, smile, and give thanks as I pick berries. When I come across a particularly adorable berry, a squeal of delight escapes me before I compliment the plant on its creation. They are just so cute! Seriously, just look at these berries. I am overwhelmed with joy just at the sight of them!
This abundance of homegrown love was a perfect time to create super strawberry muffins. To be honest, there’s so many that it’s also, a perfect time to dehydrate some, freeze some, eat them randomly, AND bake with them. My plants are June-bearing, so this is the only time they produce. They are obviously making the most of their time this year! Thanks, plant friends!
When I made a muffin list for Muffin-Mania back in February, a super strawberry was the second idea on there. However, I realized that if I waited a few months, I would be able to use my own strawberry harvest, so I put it off and now here we are.
These muffins are seriously super strawberry. They taste like a small cobbler! I added some goji powder to amp up the magical berry taste (done and done), but it’s totally optional. You can use unbleached all purpose flour if you don’t have any whole wheat pastry flour on hand. As I mentioned in PB&J Muffins, I recommend using jam instead of jelly in baking. I sprinkled the top of my muffins with some raw sugar.
Happy baking, friends!
Yield: 12 muffins
Super Strawberry Muffins
- 1/2 cup coconut oil, softened
- 1/2 cup coconut sugar or sugar of choice
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce
- 2 teaspoons baking powder
- 2 cups whole wheat pastry flour
- 1/2 cup vanilla almond milk
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh strawberries, chopped
- 1/4 cup strawberry jam
- 2 teaspoons goji powder (optional)
- 2 teaspoons of sugar, for topping (optional)
Gather together all of your ingredients. Preheat your oven to 375°F. Chop up the strawberries and mix with the strawberry jam in a medium-sized bowl.
In a large mixing bowl or bowl of your stand mixer, cream together the coconut oil, sugar, and salt until light and fluffy. (About 3 minutes of mixing at a medium speed.)
Add applesauce one half at a time, beating well after each addition. Blend in the baking powder.
Add the flour alternately with the almond milk, beating after each addition. Begin and end with the flour. If using the goji powder, add it in along with the flour.
Stir in the vanilla and the strawberry-jam mixture.
Spoon the batter into 12 lightly greased muffin cups. Fill all the way to the top or even a bit over (the batter is thick and allows this). Sprinkle with sugar if desired.
Bake for 25-30 minutes or until cake tester or toothpick inserted into the middle of the muffins comes out clean.
Remove from the oven and let them cool in the muffin pan for 5 minutes. Remove from the pan and allow them to cool on a wire rack. If you do not remove them to the wire rack, the muffins will steam and create a tough crust.