Strawberry + Honey Muffins (gluten-free / grain-free / with dairy-free option)

There’s something magical about strawberry season. This sacred time and space as we slide from spring into summer, as the days reach their longest, the sun shines its brightest, and the air feels sweeter and life somehow feels simpler.

For me, one of the sweetest, simplest, start-of-summer treats is fresh local strawberries picked at the peak of their ripeness, enjoyed just as is, in all their shining glory. However, as strawberry season progresses, it’s always nice to try recipes that incorporate these ruby red gems. Not only to keep things fun and interesting in the kitchen, but there is that added bonus of using up a carton of strawberries in their shoulder state when they’re maybe a tad too tart, or a hint too over-ripened.

These strawberry honey muffins are the perfect way to do just that, and of course lend well to other berry choices as we transmission into raspberry, blueberry, and blackberry season. Made with almond, coconut and cassava flour, they’re light, fluffy, moist (and evidentially grain/gluten-free) and you can adapt as you please to accommodate a dairy-free approach as well!

Whip them up and enjoy warm with butter (or a non-dairy option of your choosing) on a slow, simple, sweet, and sacred Sunday morning this summer.

Strawberry + Honey Muffins

Prep time: about 10 minutes

Bake time: 25-30 minutes

Ingredients

• 3/4 cup butter, melted (or coconut oil for a dairy-free option)

• 1/2 cup honey (runny is best)

• 2 teaspoons pure vanilla extract

• 1 1/2 cup whole milk or buttermilk (or coconut milk for a dairy-free option)

• 4 eggs

• 1 cup cassava flour

• 1 cup almond flour

• 1/2 cup coconut flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 2 cup fresh strawberries, diced

• Zest of one lemon (about 1 tbsp)

Directions

1. Preheat the oven to 350F and line a muffin tray with 12 muffin cups.

2. In a large mixing bowl, whisk together the melted butter (or coconut oil), honey, vanilla, milk and eggs until smooth.

3. In a separate bowl, combine the flours, baking powder, and baking soda.

4. Add the dry to the wet, and mix until fully integrated.

5.  Fold in the diced strawberries and lemon zest until evenly dispersed.

6. Divide the batter evenly among the prepared muffins cups and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.

7. Enjoy warm or at room temperature with butter or whipped cream!