My beautiful sister and her family live in the States, which is great for holidays but it is really hard being so far away from them, particularly my nephew and nieces – one being newborn.
FaceTime and skype are wonderful, in that I get to see everyone daily but let’s be honest, it’s not the same as being there in person and being able to play games with my nephew or pick up my newborn niece for a cuddle. Plus Nathaniel, who is 8 years old, doesn’t exactly want to be sat talking to his Aunt via a computer when he wants to play games and run around and who can blame him?!
I received a FaceTime call from Nate one afternoon asking if I could make a recipe for him for strawberry muffins. I enthusiastically replied ‘yes’, not wanting to disappoint him but I also didn’t have the heart to tell him that his Aunt Bobo’s baking skills are very, very basic! However, for this kid, I’ll do anything!
After six attempts (I told you I’m not a baker!) of getting the ratio of ingredients to work, Nathaniel’s Strawberry Muffins are a go! I’m super happy how they have turned out; light and fluffy and full of flavour.
I hope you enjoy these muffins as much as I enjoyed developing the recipe for my handsome, talented, kind-hearted nephew!
Strawberries are high in antioxidants and vitamin C. In addition, tea made from their leaves can help soothe indigestion and their fibre can help keep the bowel moving.
Fun fact: did you know strawberries are the only fruit that have the seeds on the outside!
Makes 12 muffins
-1 egg, beaten
-1/3 cup apple sauce
-1 tsp. vanilla extract
-1 tsp. apple cider vinegar
-1 cup diced strawberries
-1 cup gluten free all purpose flour ( I use Bob’s Red Mill)
-1/4 cup ground flax seeds
-1/3 cup coconut sugar
-1 tsp. baking powder
-1 tsp. baking soda
-pinch of salt (approx. 1/8 tsp.)
How To Make
Pre-heat oven to 180C/355F. Line a muffin tin with 12 liners and set aside.
In a large bowl combine the dry ingredients, I tend to sieve the flour, baking powder and baking soda to get rid of any lumps.
In a separate bowl combine the wet ingredients until mixed well. Add the wet ingredients to the dry ingredients and stir well until everything is mixed in and the strawberries are evenly distributed.
Put a heaped tablespoon of mixture into each muffin liner.
Bake in the oven for 15-20 minutes, until the muffins have risen, are a nice golden colour and a skewer comes out clean when inserted.
Remove from the oven and allow to cool slightly before moving to a wire rack to cool completely.
Can be eaten warm or cold (with a dollop of coconut yoghurt!)
Store in an airtight container.