My new thing is roasting strawberries; I feel like I’ve been doing it 24/7. It’s not exactly anything new in the food world, but it seems like these days roasting strawberries is all the rage. Heck, roasting any fruit seems to be big these days! Butttt, this whole strawberry-roasting thing isn’t just a passing fad, or at least it isn’t for me. Have you tried it? It takes strawberries to a WHOLE new level.
Fresh strawberries turned sweet, juicy, and fragrant in a matter of minutes? I’m in!
Another thing I’m trying to do more of lately is eat healthy. Clearly, that has it’s hurdles, like when there’s tons of luscious homemade ice cream in the house, but like I said, I’m trying! These muffins were one major success towards that goal, and since I’m a carb-fanatic, that’s majorly good new for me. These muffins are one of those treats that hide all of their healthiness in a delicious non-healthy tasting package, just the way I like it. :)
Let’s just take a second to consider the facts here. These muffins are made with 100% whole wheat and white whole wheat flour, plus almond meal – absolutely no regular white flour to be found. They’re sweetened only with pure maple syrup and a touch of honey. AND, there’s not a drop of oil or butter in them – it’s applesauce and yogurt all the way. Since that just killed my three major issues with most baked treats, I had zero problems with polishing one of these off for breakfast every morning. Why can’t all muffins be this guilt-free??
The muffins are light and tender, and even though they’re fruity, they don’t taste wet (reason #121 why you should roast your strawberries!). And because these are bursting with nutty flavor from the whole wheat, the fruitiness of all those roasted strawberries, and that sweet touch of maple, they certainly don’t leave your taste buds lacking. Who wants healthy if it tastes… blah? Not me!
P.S. Make a double batch of the roasted strawberries, if you know what’s good for you. ;) (See note in recipe below).
These Maple-infused Roasted Strawberry Muffins are tender, light, and nutty - a healthy and tasty breakfast treat. You'd never know they were made with whole wheat flour and absolutely NO butter or oil!
- 7 1/2 ounces (1 1/2 cups) chopped strawberries
- 2 tablespoons Grade A pure maple syrup
- 4 1/4 ounces (1 cup) white whole wheat flour
- 4 1/4 ounces (1 cup) whole wheat flour
- 4 ounces (1 cup) almond meal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 3/8 ounces (3/4 cup) lowfat plain yogurt
- 5 1/2 ounces (1/2 cup) Grade A pure maple syrup
- 4 1/2 ounces (1/2 cup) unsweetened applesauce
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple extract**
- 1 whole egg plus 1 egg white
- Preheat oven to 425ºF. Place chopped strawberries in a small baking dish, such as an 8" square, and toss with 2 tablespoons maple syrup. Roast in oven for 10-15 minutes , until strawberries have released most of their juices and smell fragrant. Strain juices into a separate bowl and set both parts aside.
- Keep oven heated at 425ºF and grease a standard 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the white whole wheat flour, whole wheat flour, almond meal, baking powder, baking soda, and salt until well-combined.
- In a separate bowl, whisk together the yogurt, maple syrup, applesauce, honey, vanilla extract, and maple extract until smooth. Add the whole egg and egg white one at a time, beating each in until well-incorporated and until the mixture is smooth again.
- Fold the dry ingredients into the wet just until mostly combined, with only a few streaks of the dry still visible. Add the strained strawberries and fold in just until dispersed, with the dry ingredients no longer visible.
- Divide muffin batter evenly between prepared muffin cups; they will be full. Smooth tops of batter if needed. If you made a second batch of the roasted strawberries, and a few pieces to the tops of each muffin. Brush muffins with reserved strawberry juice; you won't need all the juice.
- Bake muffins in preheated oven for 5 minutes, and then reduce heat to 375ºF and bake for about 15 minutes longer, just until a toothpick inserted into the center of one of the muffins comes out clean.
- Once muffins have cooled enough to touch, transfer to a wire rack to cool completely. Store muffins in an airtight container and serve with extra roasted strawberries, if desired.
*I recommend making two batches of the maple roasted strawberries. You can use some of the second batch to add a few extra strawberries to the tops of the muffins, and use the rest to serve alongside the muffins. If you choose to do so, roast each batch of strawberries in a separate dish so you know exactly how much goes into the muffin batter. There's no need to strain the strawberry juices from the extra batch.
**I found maple extract at the grocery store right near the vanilla extract, but you can also purchase it online.