Recipe of the Week

Still feeling the sugar high from Valentine's Day? Hopefully these muffins will help you ease back off the sweet stuff. Carly (and Asher who made a "that was the worst thing I ever tasted" face) didn't think the frosting was worth it so we turned the recipe into muffins rather than cupcakes. Enjoy!

Strawberry Shortcake Muffins

    

Ingredients:
2½ cups blanched almond flour
¾ teaspoon baking soda
¼ teaspoon sea salt
⅔ cup honey
⅓ cup coconut oil, melted
4 large eggs, room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
½ teaspoon lemon zest
½ cup finely chopped strawberries

Directions:
Preheat the oven to 325 degrees F. Line a standard muffin tin with baking cups. Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender. Puree on medium speed for 20 seconds or until frothy and smooth. Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated. Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about ¾ of the way full. Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean. Let the cupcakes cool completely before serving.

For other sweet treats, please visit
http://www.nutritionalwisdom.com/recipes/sweet-treats/