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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Strawberry Smash Muffins with a Deliciously Healthy Twist

    Strawberry Smash Muffins with a Deliciously Healthy Twist

    12
    By Alisa Fleming on May 17, 2018 Alisa's Favorite Dairy-Free Recipes, Bread, Breakfast, Dairy-Free Recipes

    Ages ago, a blogger friend shared a lovely recipe for strawberry smash muffins that she found on a recipe site called Genius Kitchen. I had a bunch of seasonal, fresh strawberries on hand, and was looking for a delicious way to reward myself for the 2nd Edition of Go Dairy Free. It has been a ton of work – I think I deserve a sweet break. Well, I think ALL OF US deserve a sweet break. So I decided to use that recipe as my inspiration.

    Strawberry Smash Muffins Recipe - A Healthier Version! Dairy-free with vegan and allergy-friendly options too.

    Both for taste and nutrition, I prefer baking with whole grain flours. So I swapped in white-wheat flour, which is in fact whole grain (“white” refers to the type of grain and color, not the nutrition!). It worked beautifully!

    I also substituted honey, to keep these strawberry smash muffins unrefined. You can use agave nectar with equivalent results, or even your favorite honey substitute, for strictly vegan.

    And I increased the strawberries. It infused more strawberry flavor and also upped the moisture a touch, which I think was needed. I also added vanilla, because vanilla and strawberries. Enough said!

    Strawberry Smash Muffins Recipe - A Healthier Version! Dairy-free with vegan and allergy-friendly options too.

    The resultant crumb is perfectly tender and bakery-style, but with a wholesome breakfast-worthy vibe.

    I also like to top muffins with peanut, nut or seed butter “glaze” for fun and a little extra protein, fiber, and healthy fats. I highly recommend it! It’s No Cow Fluffbutter pictured here.

    Strawberry Smash Muffins Recipe - A Healthier Version! Dairy-free with vegan and allergy-friendly options too.

    Special Diet Notes: Strawberry Smash Muffins

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    For egg-free strawberry smash muffins, you can substitute egg replacer for the eggs.

    For vegan strawberry smash muffins, use the egg replacer option and swap agave nectar for the honey.

    For gluten-free strawberry smash muffins, you can substitute your favorite gluten-free all-purpose baking flour for the flour, but I recommend using eggs, rather than egg replacer, if possible.

    5.0 from 2 reviews
    Strawberry Smash Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    The concept for this recipe is from Genius Kitchen, but I have adapted it quite a bit for added moisture, flavor enhancement, and more wholesome ingredients.
    Author: Alisa Fleming
    Serves: 14 muffins
    Ingredients
    • 2 cups stemmed and quartered strawberries*
    • ⅔ cup honey
    • 1½ cups white-wheat flour (which is whole grain; can sub all-purpose flour)
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 eggs (see post above for vegan option)
    • ⅓ cup baking oil (such as non-GMO canola, rice bran, or grapeseed oil)
    • 1 teaspoon vanilla extract
    Instructions
    1. Preheat your oven to 425ºF and line or grease 14 muffin cups (I used silicone cups, which you don't need to grease or line).
    2. Place the strawberries in a large bowl and drizzle on the honey. Stir and let sit while you prepare the dry ingredients.
    3. In a medium bowl, whisk together the flour, baking soda, and salt.
    4. Smash the strawberries with a fork until some juice release. You want it to still be quite chunky. Add the eggs, oil, and vanilla, and whisk until blended. Add the dry mixture and stir until just combined; do not overmix.
    5. Spoon the batter into your prepared muffin cups.
    6. Bake for 14 to 18 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
    7. Let the muffins cool for 5 minutes before carefully removing them to a plate to cool.
    8. Store the muffins in an airtight container at room temperature for up to 2 days, or individually wrap and freeze them to enjoy later.
    3.5.3229

    Key Pantry Supplies: Strawberry Smash Muffins


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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    12 Comments

    1. Summer on May 25, 2020 2:28 pm

      Is it possible to use frozen strawberries? I have some I need to use up. I’m thinking they need to be defrosted, drained, and maybe mashed less?

      Reply
      • Alisa Fleming on May 25, 2020 3:10 pm

        You should be able to use frozen, and you do want some juices from the strawberries – so mash away, and you might not need to drain.

        Reply
    2. Megan Suter on June 22, 2019 10:37 pm

      Made these into 6 large muffins and they were delicious! Thanks for the recipe.

      Reply
      • Alisa Fleming on June 23, 2019 10:23 am

        Marvelous! So glad you enjoyed the recipe and that it worked well for big muffins to.

        Reply
    3. Tamara on June 11, 2019 2:37 pm

      May I use almond flour instead of wheat-flour combination?

      Reply
      • Alisa Fleming on June 11, 2019 3:14 pm

        Almond flour doesn’t sub well in a 1:1 ratio for wheat flour. It’s much heavier and higher in fat content. Other modifications would need to be made to the recipe.

        Reply
    4. Lin on June 6, 2019 3:28 pm

      I am allergic to chocolate. Do you have a recipe for vanilla ones?

      Reply
      • Alisa Fleming on June 6, 2019 5:25 pm

        There isn’t any chocolate in this recipe. It’s actually vanilla muffins with strawberries.

        Reply
    5. Kristina @ Love & Zest on May 17, 2018 7:59 pm

      These would make a great breakfast or snack for on the go! They sound and look delicious!

      Reply
      • Alisa Fleming on May 20, 2018 10:57 am

        They are SO perfect for that!

        Reply
    6. Rachel on May 17, 2018 11:27 am

      I have been looking for some healthy snacks! This is so timely because strawberries are so good right now!

      Reply
      • Alisa Fleming on May 17, 2018 11:45 am

        Right?! They are just amazing right now.

        Reply

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