These gluten free muffins contrast sweet strawberries with sour lemon juice and herbal lavender. Try pressing a quartered strawberry on top of the muffins before baking to give this breakfast bread a refreshingly sweet finish. This recipe comes to us from Christy, The Blissful Chef.
- 1 cup brown rice flour*
1/2 cup cornmeal
1/2 cup coconut flour*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons arrowroot
1/2 teaspoon salt
1 cup unsweetened almond milk
2 tablespoons apple cider vinegar
1/4 cup safflower oil
1/3 cup maple syrup
2 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1/3 cup sugar
2 tablespoon fresh lavender, minced
- 1/2 cup strawberries, finely chopped
- 3 strawberries, greens removed & quartered
*Found in health food stores of the flour section of some grocery stores.
Preheat an oven to 350 degrees. Prepare a muffin tin with liners or spray lightly with nonstick cooking spray.
Whisk the brown rice flour, cornmeal, coconut flour, baking powder, baking soda, arrowroot and salt together in a large bowl.
Whisk the almond milk and vinegar together in a smaller bowl until they begin to bubble. Add the safflower oil, maple syrup, vanilla, lemon zest and juice and sugar. Whisk together with the almond milk vinegar mixture until well combined.
Mix the wet ingredients into the dry ingredients, stirring, until well combined.
Fold the minced lavender and finely chopped strawberries into the batter. Spoon the batter equal amounts into the muffin tin cups.
Top each muffin liner with one strawberry quarter, pressing down lightly. Bake for 22-25 minutes, or until a toothpick comes out dry. Enjoy!
Strawberry Lemon Lavender Muffins
Servings per Recipe:Amount per Serving
Calories from Fat: 52.7
Total Fat: 6.1g
Saturated Fat: 1g
Dietary Fiber: 1.2g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.