Strawberry Almond Muffins

Photography, © Foodivine studio

  • Prep time 20 minutes
  • Total time 50 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine



In large bowl, using whisk, mix Date Purée, oil, milk alternative and eggs. Stir in chia seeds, baking powder, almond extract and salt. Using wooden spoon, mix in flour and rolled oats. Gently stir in strawberries and almonds just until combined (do not overmix).

Preheat oven to 350°F; grease 12-cup muffin pan. Divide batter among muffin cups. Bake until toothpick inserted into centres comes out clean, about 30 minutes. Place pan on wire rack and let cool for 5 minutes. Unmould onto wire rack and let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.) 

Nutritional facts PER SERVING

  • Calories 175
  • Total fat 9 g
  • Saturated fat 1 g
  • Cholesterol 30 mg
  • Sodium 120 mg
  • Total carbohydrate 19 g
  • Fibre 3 g
  • Sugars 7 g
  • Protein 5 g
  • Iron 1.3 mg
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Baking & Desserts

Strawberry Almond Muffins