Memorial Day has come and gone and I could not be more exhausted.
The cookie monster celebrated his birthday all weekend which included many, many mixed drinks, discovering he is terrible at karaoke, a barbecue on our rooftop with friends and too many doughnuts, David Chang once again stealing my heart (or better yet stomach) at ssam bar, discovering my new favorite vegan ice cream spot, and a long night spent sipping on Pineapple Mint Margaritas (recipe coming soon!). The weekend culminated with a close friend's wedding.
I was running on little sleep full from a weekend of eating, and walked into an office without AC or coffee. Aside from needing some shut-eye, I needed a serious food detox. These muffins had been in my fridge after baking them for a new post, and they were the perfect start to my clean eating week. Although, my first attempt at these resulted in some batter exploding in my oven. Luckily, the second round they turned out wonderful. I once again proclaimed baking genius to myself in the kitchen after taste-testing.
These muffins are a great GF and refined-sugar free snack, breakfast, or pick-me-up. The sweet strawberries make them a great seasonal treat as we head into summer and the ginger gives them a subtle bite. Bake these babies up!
- 3/4 cup coconut sugar
- 2 tablespoons maple syrup
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup brown rice flour
- 1/3 cup coconut flour, sifted
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup of plain greek yogurt 0%, 2%, or full fat all work fine)
- 1 cup of diced strawberries
- 1/2 tablespoon of freshly grated ginger
- 1/2 cup of toasted chopped pecans
Preheat your oven to 350 degrees.
Mix the melted coconut oil with the sugar and maple syrup. Next mix in the ginger, vanilla, and 2 eggs.
In a separate bowl, combine the flours, flaxseed, salt, baking powder, and baking soda. In small batches add this mix to the wet ingredients.
Once mixed, add in the greek yogurt. Finally, add in the diced strawberries and pecans. Be sure not to over mix.
In a greased muffin pan, scoop the batter in until about 3/4 of the way full. Then top with a sprinkle of the oat crumb.
Bake for 30 minutes or until a toothpick comes out clean. Let the muffins rest for about 10 minutes in the pan, then transfer to a wire rack to fully cool.