SPRING STRAWBERRY BASIL MUFFINS

10-12 muffins, 30 minutes

INGREDIENTS

• 1 1/2 cups oat flour (or blend rolled oats into flour)

• 1 cup almond flour

• 1 tsp ground cardamom OR cinnamon

• 1/2 tsp Himalayan salt

• 1/3 cup maple syrup

• 2/3 cup mashed ripe banana or applesauce (~1 large banana)

• 1/3 cup melted coconut oil or ghee

• 2 tsp fresh lemon juice

• 1 cup chopped fresh strawberries

• 2 tsp finely chopped fresh basil (can also use fresh mint instead of basil)
  

DIRECTIONS

1. Preheat oven to 350°F (175°C). Lightly grease a 12-muffin cup baking pan or line with parchment paper muffin cups.

2. In a large bowl, mix dry ingredients: oat flour, almond flour, cardamom, and salt.

3. Add wet ingredients: mashed banana/applesauce, maple syrup, melted oil, and lemon juice. Stir gently to combine.

4. Fold in chopped strawberries and basil.

5. Spoon batter evenly into muffin cups (about 3/4 full).

6. Bake for 20–30 minutes, or until tops are golden and a toothpick comes out clean.

7. Let cool in pan for 10 minutes, then enjoy!

#breakfast #snack #kidfriendly #vata #pitta #kapha #spring #dessert

Notes

• A perfect light grab and go breakfast that doesn't weigh you down but also puts something nourishing in your stomach during the spring season.

• These muffins would be just as good using fresh mint instead of basil, option to try a variety of different ways or maybe even throw in some nuts (shredded coconut or walnuts would be awesome) for a crunchy texture.