Summer Sunshine Strawberry Muffin

As promised, here's another recipe inspired by the lovely strawberry that's readily available these days in our neck of the woods. Summer is a wonderful time to enjoy all the goodies offered to us by nature. For me, the strawberry kicks off the summer and hints of all the goodies to be enjoyed in the coming months. I love cooking and baking seasonally.  Locally grown (preferably organic) produce is the best!  It's not always available, because I live in Canada :). But when I have the opportunity I'm always choosing local. Locally grown is preferable not only for taste, but also for nutritional value.We don't pay much attention to this fact, but from the time a fruit or vegetable is picked, its nutritional value begins to decline.  University of California studies show that vegetables can lose 15 to 55 percent of vitamin C, for instance, within a week. Some spinach can lose 90 percent within the first 24 hours after harvest! Yikes! So when fruits and veggies are in season, I buy locally. I am blessed with a vegetable garden and love to pick and prepare my meals as fresh as possible, but I don't grow everything in the backyard, so some things I am buying from local farmers markets or pick your own farms (love them!), or a local organic grocery store.  For the last few years I've been meaning to visit a local organic pick your own strawberry farm and I hope to finally make it this year - hopefully Friday once the kids are off school. Fingers crossed! My daughter and I will then make a bunch of chia strawberry jam and likely freeze some for smoothies - Y.U.M.

So besides smoothies and jam, strawberries are great in baked goods.  Today I'll share with you a simple yet delicious strawberry muffin. I call it a Summer sunshine strawberry muffin because it bursts with strawberry and citrus flavour. I use lemon zest in this recipe which helps bring out the strawberry flavour and makes it shine like a ray of sunshine :). One thing to note about this recipe is that it should be consumed within a couple of days. It's perfect on the first day when freshly baked and could be stored in the refrigerator for a few days thereafter in an open container, otherwise it gets too soft and moist.

The ingredients for the muffin are simple. You'll need a blender and start with placing the rolled oats into a blender and blend for approximately a minute until it develops into a flour texture, add in the baking powder and pulse a few times until well combined.  Place into a large large bowl and set aside.  Next add sugar, warm water, cashew milk, avocado oil, lemon juice, and vanilla in blender for one minute.

Add to oat mixture and fold until combined. It's key to not over mix, but fold in until just combined. Add in strawberries and lemon zest and fold until evenly distributed. Place in greased cupcake mould or cupcake liners and bake for 20-25 min until a toothpick comes out clean when inserted into the middle of the cupcake.  Make sure to check on it at the 20 minute mark because every oven is different and baking time will vary depending on your oven as well as altitude. Cool on a wire rack and enjoy!

Let me know if you give this a try!

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Summer Sunshine Strawberry Muffin

Yield: 12

Author: Lara

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

An easy to make muffin that has fresh strawberries that brightens the flavors.

Ingredients

• 3 cups of rolled oats or oat flour
• 1 tablespoon baking powder
• 1 1/3 cups of coconut sugar
• 1/2 cup of warm water
• 1/2 cup of cashew milk (home made preferred)
• 1/4 cup avocado oil
• 2 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 1/4 cups of fresh strawberries finely diced
• zest of one lemon (approx 1/2 tsp)

Instructions

1. Preheat oven to 350
2. Blend rolled oats in blender into flour texture, add in the baking powder and blend until well incorporated, place into a large bowl and whisk until all clumps are broken apart.
3. Add sugar, warm water, cashew milk, avocado oil, lemon juice, and vanilla in blender for one minute.
4. Add to oat mixture and fold until combined, try not to over mix, but just until combined. Add in strawberries and lemon zest and fold until evenly distributed.
5. Place in greased cupcake mould or cupcake liners and bake for 20-25 min.
6. Allow to cool and enjoy immediately. Will also keep refrigerated for a few days in an open container.

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