Friday, May 10, 2013

Strawberry Muffins



Surprise!! 
                                         I made muffins!!

I usually don't make baked goods because I have no will power.
I will  want to eat them all..

But these muffins are not for me!
They are for my grandkids!
 
 I made them a snack that provided solid nutrition, that tasted good, and one they would enjoy. I then packed the entire tray up ( minus one for tasting)  and sent them home with them.


Think I turned the strawberry hearts the wrong way.. will try again..

Muffins are simple to make and you can put all kinds of healthy ingredients into them. I put oat flour, chia seeds, banana, yogurt, fresh fruit, etc.. Since little ones often like to snack rather than eat a big meal, healthy muffins can be a great way to help boost their nutrition. Muffins can be packed for on the go eating and taken to the mall, playground, or anywhere you are going.

They also can be eaten for a quick breakfast.. Just keep them in the freezer and take out one or two as needed. They defrost very quickly and are packed with nutrition.

Most muffins usually take about 5 minutes prep and about 25 minutes to bake. Not bad....

Ready, Get Set, Go!! 

Get those muffin tins out and start making these wonderful, delicious, muffins!

Don't forget to freeze a batch for whenever you need a quick breakfast.. The combination of the bananas and strawberries makes these muffins fabulous.

Author: Judee Algazi
Prep: 5-10 minutes
Bake Time: 25 minutes
Vegan and Gluten Free

Dry Ingredients:
2 and 1/2 cups of oat flour ( I used GF oats and then blended them in the Vita Mix till flour like- just a few bursts)
2 tsp baking powder
1/8 tsp salt

Wet Ingredients
1/4 cup orange juice ( I squeezed an orange)
2 ripe bananas, mashed
1/2 cup coconut milk ( or any milk of your choice)
1 tablespoon vanilla
1/2 cup strawberry yogurt  ( or substitute coconut yogurt to keep the muffins vegan)
1/4 cup honey ( I used raw honey)
Add at the end:
1 cup chopped fresh strawberries ( I used organic berries)

Directions:
Preheat oven to 350 degrees.
Line 14-16 muffin holders with muffin papers.

Mix the dry ingredients in a large bowl and set aside.
Mix the wet ingredients in another bowl.
Slowly with a spoon, mix the wet ingredients into the dry and then add the chopped strawberries.
Spoon into the muffin tins about 3/4 full . Bake for 20-25 minutes until muffins are done.






will be shared on some of the following blog carnivals:

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including Gluten Free Homemaker and Allergy Free Wednesday and 
Healthy Vegan Fridays 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.- Judee 


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7 comments:

  1. They look delicious! If you're interested I'd love for you to link up to my Tutorial Tuesday Blog Hop. It runs through Friday.

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  2. The strawberry hearts are cute! My son loves muffins and would eat them for breakfast every day if I let him. I should try freezing some. Thank you for linking with See Ya in the Gumbo this week!

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  3. These sound fabulous! Pinning :)

    Thank you for partying with the Wildly Original Crowd.
    <3 Christina at I Gotta Create!

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  4. These sound delicious! Love the ingredients! Look great too! I appreciate you sharing with Home and Garden Thursday,
    Kathy

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  5. These look yummy! I'd like to try them but I'm allergic to dairy - any suggestions for substituting out the yogurt?

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  6. Hi Therese,
    You could substitute yogurt that is made from coconut milk. They sell it in Whole foods, health food stores, and possibly your supermarket . If that doesn't work for you, you could substitute an egg if you are able to eat them. Let me know if you try them..

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