Strawberry-Walnut Muffins

Strawberry-Walnut Muffins

These gems are gluten, dairy and soy-free and they are perfect for a grab-and-go breakfast or packed in a lunchbox for a sweet, yet healthy, treat! I love to make these this time of year when the organic strawberries are bountiful and, therefore, a tad more affordable. Starring alongside the lovely vitamin c and fiber-rich berries are walnuts(super-food alert!). Packed with Omega-3’s (anti-inflammatory), vitamin E, B vitamins, important minerals like selenium and zinc, they add a little crunch and complement the tang of the berries quite nicely. I hope you will make these and let me know how they turn out!

Here’s the recipe:

2 1/3 Gluten-Free Flour Blend
1/2 t. cinnamon
1/2 t. guar gum
1 t. salt
1 t. baking powder
1/2 t. baking soda
3/4 C. sugar (organic cane)
1/2 C. sunflower oil
1 t. orange zest (optional)
2 large eggs
1 6 oz. container So Delicious Strawberry or Vanilla Yogurt
1/3 C. So Delicious Coconut Milk (unsweetened)
1 t. vanilla
1 1/3 C. diced organic strawberries
1/2 C. chopped walnuts

Preheat oven to 350. Spray one standard muffin tin with your choice of oil. (I use coconut oil)

Combine first six ingredients in a bowl. Whisk well. In a separate bowl whisk together eggs, sugar, oil, yogurt, coconut milk, vanilla and orange zest. Fold wet ingredients into dry ingredients, adding strawberries and walnuts at the same time. Fill muffin cups almost to the top and bake for approx. 25 min or until just firm and springy to the touch and lightly golden on top. Allow to cool in the muffin tins for 5 min. and then transfer to a rack to cool. Enjoy! These will freeze well, but do not refrigerate.  Yield: about 15 muffins

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