The Best Healthy Strawberry Muffins | Paleo and Sugar-Free! | A Sweet Pea Chef

The Best Healthy Strawberry Muffins | Paleo and Sugar-Free! | A Sweet Pea Chef


Hey there, Lacey here with A Sweet Pea Chef. Welcome back. Some of my most popular recipes are my muffin
recipes because muffins rock. That includes my banana nut muffins and my
banana chocolate chip muffins, and those are super amazingly delicious. But sometimes, it’s really helpful to use
what’s fresh in the season and to have a little bit of variety to keep spicing up our healthy
lifestyle. So today, how about we make some delicious
strawberry muffins using all real ingredients. That means no artificial ingredients, no grains,
no artificial flavors, no added sugar or any of that stuff. Let’s make some paleo strawberry muffins. All right, let’s get started. So first start preheating your oven to 350°
F, and greasing a muffin tin with some coconut oil. The coconut oil is optional. You can also use cupcake liners if you would
prefer. I don’t personally like those as much because
I like just popping them right out of the muffins and then having them ready to go,
but up to you. Next, we gotta wash our delicious fresh strawberries,
which are super in season right now, so I love using them in my recipes. Speaking of strawberries, did you know that
they are super awesome and healthy for you? They reduce inflammation, they help with your
skin, they lower blood pressure, they improve your immunity, and they even improve your
mood. They’re pretty amazing. All right, now that we have them all washed,
we’re gonna remove their husk by just slicing them off or if you have a dehusker, you can
use that, but slicing off is just as good. And we’re going to dice them into small even-sized
pieces. We keep them evenly sized as much as possible
because that way, they’re going to cook evenly when we put them in the muffins. Once you have all of your strawberries diced
and dehusked, go ahead and set those aside while we prep the batter. For our batter, we’re gonna use a medium mixing
bowl and we’re gonna be adding in some almond flour, baking soda, and sea salt, and then
we’re gonna whisk that together, and then we’re gonna set that aside. A common question I get is, is almond flour
the same as almond meal? And the answer is yes. They’re actually the same thing. It’s pretty much blanched almonds that are
ground up into a flower, which is awesome because it’s perfect for people who can’t
have gluten. It’s also paleo. They’re really great. And usually, you can use about a one to one
ratio for almond meal or almond flour to regular all-purpose flour. So it’s super easy to bake with. Next, we’re gonna use a different mixing bowl
and we’re going to mash some really ripe bananas. And we’re going to use ripe bananas because
the riper the banana, the sweeter the muffin. Using ripe bananas is a way that we get around
adding extra sugar into our muffins because ripe bananas are naturally very sweet. So we can just add those on in and not add
any artificial sugars. Depending on the size of your bananas, we’re
looking for about three quarters of a cup of mashed bananas. And if you’re worried that it’s going to taste
like bananas, don’t worry about it, it will not taste like bananas, I promise it’s gonna
taste like delicious strawberry muffins. The bananas are just there for a delicious
added sweetener. If you wanted, you could also use unsweetened
applesauce, which is another way to do it. Next, we’re gonna add in our eggs, pure maple
syrup, some melted coconut oil, and some pure vanilla extract. And then mix this all together until it is
fully combined. Now, add in our dry ingredients, including
the almond meal that we mixed together earlier, and then stir to combine. The cool thing about this is usually with
a gluten flour, you’re gonna have to worry about over stirring it because you don’t want
it to get super dense. This, it doesn’t really matter, so just make
sure you get it nicely mixed. Now, we get to add in our fresh diced strawberries
into the mix and then stir that together. If you don’t have fresh strawberries on hand,
you can always use some thawed frozen strawberries. The final result is gonna be a little bit
mushier, strawberries are going to bleed a little bit more red into the full muffin,
but they will work as well if you don’t have access to fresh strawberries. All right, so that is our muffin batter, and
now it’s ready to be transferred into our muffin tins. So I use an ice cream scoop to do this, that
way I have the exact same amount that I go into all of my muffin tins. So I’m gonna use my ice cream scoop and I’m
gonna evenly divide our batter into each muffin cup. We’re looking for it to be about two thirds
of the way full. If it’s a little bit more, that’s okay. Just try to make them even because the more
evenly distributed all the batter, the more evenly baked they’re gonna be, and you don’t
have one that’s over-mushy and one that’s overcooked at the same time. Then I like topping them off with a few extra
strawberries that I’ve diced up because it looks really pretty in the final muffin, and
it adds a little bit of moisture to the muffins, and it’s just really cool to add little strawberries
on top. Now, we’re going to transfer our muffins into
the oven and we’re going to bake for 18 to 20 minutes. What we’re looking for is for the muffins
to be nice and puffed up, golden brown around the edges, and when you insert a toothpick
or a knife, it’s gonna come out clean. Now, you can remove your muffins from the
oven and let them set in the muffin tin for about five minutes, and then remove them from
that and put them on a cooling rack and allow them to cool and come to room temperature. Properly stored, these yummy paleo strawberry
muffins are going to last for about one to two days just as is. If you cover them in plastic wrap and set
them on your counter, they’ll last for a couple days longer. If you place them in the fridge in an airtight
container, they’ll last for up to a week. So it depends on when you’re going to be eating
them. Or you could just eat them all and share them
with everybody right when you have freshly baked strawberry muffins because strawberry
muffins need to be shared. And yes, you can totally freeze them. Just go ahead and wrap them individually in
plastic wrap and then place them into a freezer safe bag. They’re gonna last for up to three to four
months in a freezer. So you have that kind of delayed gratification,
you’re okay to have that. And then also, it helps make a really good
meal prep breakfast if you want to have those later. All right, so now, you have a delicious paleo
strawberry muffin recipe that’s refined sugar-free, refined flour-free, it’s gluten-free, it’s
clean eating, it’s all the goods. And it’s a really great way to use up some
ripe bananas and some fresh strawberries from the season. So, if you want more muffins, check out my
banana chocolate chip muffins or my banana nut muffins conveniently located for you in
my muffins playlist for you to check out. Make sure to give this video a like if you
enjoyed it and if you want more muffins because muffins rock, let me know in the comments
below. Thanks so much for hanging out with me today. See you later. Bye-bye. [00:06:32]
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