Jacob and I went strawberry picking at Sauvie Island Farm last week with a lot of tiny friends, and we came home with a few pounds of strawberries. I used some strawberries to make these strawberry puree pancakes (I highly recommend that recipe!) and made up some strawberry muffins with the rest. I like to make muffins that are pretty healthy so I feel good about giving them to Jacob or eating them for breakfast, so these were just right. Plus, they taste like cake. Seriously. The almond meal and fresh strawberries make them so moist and sweet and pretty desert-like.
1 stick of butter, melted or 1/2 cup vegetable oil
1/8-1/4 cup sugar, depending on how sweet your berries are
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup honey
1 cup chopped strawberries
1 cup almond meal
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1. Preheat oven to 400F. In a large bowl, cream together the butter and sugar until fluffy. With mixer running, add in the egg, yogurt, and honey.
2. In a separate bowl, whisk together the dry ingredients, including almond meal.
3. Add dry ingredients and strawberries to the egg mixture, and stir just until all ingredients are combined.
4. Spoon into a greased or lined muffin tin, bake for 15-20 minutes, until the tops are golden brown. Cool on a baking rack.
I alternately make these muffins with flax seed meal instead of the almond meal, and one cup of unsweetened dried fruit and nuts instead of the fresh fruit.