Strawberries go bad so quickly. I wanted to use some up this morning, and searched a bunch of recipes. As is typical, I used the various recipes I found as a guide and kinda did my own thing. I had intended to add 3/4 cup sugar to the batter, but in my up-all-night-with-the-baby haze, about a minute after I put the muffins in the oven I saw the sugar canister on the counter, unopened, and realized I forgot to add any.
I figured the muffins would be a disaster, but amazingly they were still great! Both kids devoured them, and I felt good about giving them the muffins as a breakfast. They have much less sugar and fat than our typical pancakes or waffles with syrup, fiber from almond flour and whole wheat flour, and protein from egg and almond flour. Not bad!
Bonus: the recipe comes together so quickly and easily that it’s perfect for our busy mornings. Usually when it’s hot out I try to avoid using the oven, but since this is such a fast bake I didn’t feel too badly about running the oven while I had the whole house fan going.
If you like your muffins on the sweeter side, you may want to add a tablespoon or two of sugar. But I encourage you to give it a try without any added sugar! You can always add some jam to the warm, fresh-out-of-the-oven muffin if you don’t find that it’s sweet enough.
One of the recipes that inspired this recipe called for a bit of black pepper in the muffins. That sounded intriguing, but I wasn’t up to trying it with the kids this morning. I also think that some ginger powder would be amazing with the strawberries. Or fresh basil. I might try that next time.