Muffin Time! Fresh Spring Strawberry Muffins!

March 29, 2013

My Sweet Bunny Pies!

Oh my goodness sakes! I almost forgot to post the (FINAL!) #MuffinTime!

<GASP!> I know, I know… that would have been a HUUUUUGE disappointment ‘fo sho! But I have very good reason as to why…don’t I always wink.

My Honey Buns just arrived back home after traveling, and because I’m a kickass wifey, I was giving him my undivided attention. It wasn’t until he took a bite out of the latest Daily Dubie muffin creation, that I realized I had failed to share the recipe with YOUR beautiful eyeballs! …The nerve of me!

BUT HERE I AM!

…and holy cow do I have an AH-MAZE-ING recipe – probably the best muffin concoction thus far!

Without further ado, I give you your…

Fresh Spring Strawberry Muffins

INGREDIENTS

1 Cup GF Oat Flour
1 Cup Almond Flour
1/2 Cup Raw Sugar
2 T Agave Nectar
1.5 T Olive Oil
1 Egg
1.5 Cups Fresh Strawberries, blended with 1/2 Cup Almond Milk
3 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp Himalayan Sea Salt

DIRECTIONS

Preheat oven to 350. Blend 1.5 cups of fresh strawberries (hulled) with 1/2 cup (+/- depending on consistency) of fresh almond milk. Then, mix (electric mixer) all ingredients. Batter shouldn’t be too thick or too runny. If too thick, add more almond milk. If too runny, add more oat flour. Line cupcake baking sheet, and fill 3/4 way with batter. Bake 25-30 minutes, or until tops are golden brown.

*GLUTEN FREE*

MMMmmMmm Gangsta! SO good!

….That wraps us up for the weekend AND for the month of March, Y’all!

heartWishing you all GORGEOUS Easter weekends FILLED with Sun + Fun + Booze + Flaxseeds + (duh!) Strawberry Muffins!heart

kissMany Besoskiss

 XOXO

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