These strawberry lemon muffins are absolutely addictive and so delicious. They embody flavours of the warmer seasons. Also, they are quite healthy at about 100 calories each and with no butter, oil, and eggs. Make them vegan by using a dairy-free yogurt!
Strawberries are one of my favourite fruits. They are rich in antioxidants, vitamin C and manganese – and lower in sugar than other fruits like mangoes, for those of you who are watching your sugar levels. These muffins are healthy, but anybody who enjoys strawberries will be happy to snack on this recipe.
As a child, I remember going to the local strawberry fields in the summer with my family – my 4L ice cream pail in tow for U-pick. It is a fun activity for children for sure – trying to find the biggest, reddest berries. Plus, when you are young stooping down so low to the ground is no sweat. Nowadays, U-pick is more physically challenging, but still fun to do.
Last summer the U-pick fields were extremely busy with everyone looking for something to do mid-pandemic. Hopefully, we will be in a better place this summer. I imagine the fields will still be quite busy this upcoming summer, though.
A note about the paper liners – use ones made out of parchment paper. They are far superior to paper cup liners because the muffins do not stick to the parchment ones. If you use a cheap paper liner, you will lose quite a bit of each muffin when you try to peel it away. Alternatively, you can grease the muffin tin and bake the batter straight in the tin, however I prefer avoiding the extra oil and clean-up.
If you give this recipe a try, tag me on Instagram at @takeontreats and #takeontreats.
Healthy Strawberry Lemon Muffins
Ingredients:
- 1 3/4 cups whole wheat flour
- 1/3 cup quick oats, plus a few pinches for sprinkling on top
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup canned coconut milk
- 1/3 cup maple syrup
- 6 tbsp aquafaba
- 1 cup plain Greek yogurt (I used 2%)
- 2 tsp vanilla extract
- 2 cups hulled and diced fresh strawberries
- 2 tbsp lemon zest
Instructions:
- Preheat oven to 400F/200C. Line muffin tins with parchment paper cup liners.
- In a large bowl, combine flour, oats, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the coconut milk, maple syrup and aquafaba. Add the yogurt and vanilla and mix well.
- Add the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. Gently fold in the strawberries and lemon zest.
- Divide the batter evenly into the 12 muffin cups. Sprinkle the tops with oats.
- Bake for 19-23 minutes until golden brown and a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack.
- Store in an airtight container at room temperature for a couple of days, for a week in the fridge or in the freezer for several months.
