Recipe: Strawberry/Raspberry Muffins

These muffins are rocking our world right now. Maesie, daddy and I love them. Max is afraid of the cooked raspberries but we’ll keep trying with him.  There’s now substantial scientific evidence demonstrating that normal dietary doses of Ellagic acid (a polyphenol found in raspberries and strawberries) significantly slows tumor growth (in mice).  We prefer to eat the goodies raw, but sometimes the berries turn quickly so it’s nice to have something to easy to do with them. They make excellent cupcakes as well. I try to bake them last at night after the house has cooled off a bit. This recipe is for a double batch, making about 24 muffins (why make less?) total.

Dry Ingredients:

• 1 C almond meal
• 1 1/4 C oat flour
• 1 C sorghum flour
• 1/4 C protein powder (I used an organic, unsweetened, non-GMO soy powder)
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 2 tsp salt
• 2 tsp lemon zest
• 2 C raspberries, washed
• 1 1/3 C natural sweetener, we use ZSweet (erythritol and stevia)

Wet Ingredients:

• 2 C milk
• 1/2 C coconut oil, unrefined & organic, warmed to a liquid
• 2 eggs
• 2 tsp vanilla extract

Instructions:

• Preheat oven to 400F
• Combine berries with sweetener and lemon zest
• Line cupcake/muffin tins
• Combine all dry ingredients
• Beat eggs, mix with milk, vanilla, and add the berry mixture
• Combine the dry mix with the wet/berry mix. Gently fold and then fold in the coconut oil
• Top with a pinch of sweetener on each muffin
• Distribute in tins and bake for 20-25 minutes, until fully cooked and nicely browned
• Cool on a baking rack

Enjoy! Let us know how your substitutions work.

– Audra, Max’s Momma

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