my “love” series begin with strawberry muffins

Apr 5


I am excited to introduce the first recipe in my LOVE series of baking.  These love posts and recipes will feature healthier baking in lower sugar or lower fat.

Why love?  Well, ai love baking right?  But . . . I don’t love the high sugar or high fat that sometimes may be lurking in baked goodies.  The saying “everything in moderation” is true.  Making healthy changes to our diets will result in healthier hearts, which will ultimately result in much more love to last a longer lifetime.  This is for my ai kids and all of you!

I am starting with a baked goodie that can easily be modified into a lower sugar/fat option–muffins.  The poor muffin can get a bad rap.  Next time you’re in line at Starbucks take a look at the calorie count for one of their muffins.  It will snap you out of your morning slumber!  On average, a muffin will cost you at least 400 calories and contains 45 grams of sugar.  And a muffin is supposed to be healthier than a donut?

Well in this case it is!  Introducing my Strawberry Love Muffins.  These muffins are made with only a half a cup of sugar, light olive oil, and a blend of healthier flours-unbleached all purpose, almond, and coconut.  To top it off (literally!), I’ve added a healthier crumble using Nature’s Path Organic Love Crunch!  How perfect is that LOVE CRUNCH!  And no ordinary granola–Dark Chocolate & Berries Granola.

These muffins came out of the oven just gorgeous!  Use the ripest strawberries, which when baked will release a natural sweetness.


Another note on muffins in general, do not over mix the batter.  This will result in a dense and hard muffin.  Mix the batter until it just comes together.  This batter is a little stiff, but not to worry.  If you don’t over mix, these muffins are light and fluffy.

Strawberry Love Muffins

Serves 9
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Breakfast, Dessert
Healthy strawberry muffins that are lower sugar and lower fat. These muffins have a unique crunchy topping--Love Crunch's Dark Chocolate & Berries Granola.


  • 1 1/4 cup unbleached all purpose flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 Large egg
  • 1 cup light buttermilk
  • 1/3 cup light olive oil
  • 1 teaspoon almond extract
  • 1 cup strawberries (very ripe and chopped)
  • Love Crunch Dark Chocolate & Red Berries Granola (for topping)


Step 1 Preheat oven to 375 degree. Grease muffin pan or line with baking cups.
Step 2 In a large mixing bowl, combine dry ingredients-all purpose, almond, and coconut flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
Step 3 In another bowl, mix wet ingredients-egg, buttermilk, oil, and almond extract.
Step 4 Stir wet ingredients into the dry ingredients until just combined. Do not over mix.
Step 5 Fold in fresh strawberries.
Step 6 Using a large cookie scoop, place a heaping scoop into each muffin cup--about 3/4 full.
Step 7 Top each muffin with a tablespoon or more of the granola.
Step 8 Bake for about 20-25 minutes or until a tester comes out clean.
Step 9 Cool muffins on racks.


Because these muffins are lower sugar (using only half a cup of sugar) select the most ripe strawberries.  Ripe strawberries will give the muffins a natural sweetness.

Do not over mix the batter--this will produce a dense and hard muffin.

My ai kids, a.k.a. taste testers and biggest critics said that these were great!  Of course my son who loves strawberries naturally took an instant liking to them.  Surprisingly my daughter with the sweeter tooth said they were delicious.  I even went so far as to ask her if they had “enough” sugar and she said yes!  YES! Score for the very first ai love baking love series!


Hey so that strawberry in the photos, isn’t it cute?!  So darn cute and such a great prop for these muffins.  Thank you Aunty Julie–I’ll make sure to hang it on my purse after!


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ai would love to hear from you!