Greatest plates · Breakfast

Strawberry Muffins

Name: Strawberry Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12 servings
Cuisine: American
Ingredients: 110 g plain flour, spooned and leveled (¾ cup + 2 tbsp); 90 g whole wheat flour, spooned and leveled (¾ cup); 70 g almond flour, spooned and leveled (½ cup + 2 tbsp); 1 tbsp aluminium-free baking powder; ½ tsp cinnamon; ½ tsp sea salt; 250 ml unsweetened almond milk; 60 ml extra-virgin olive oil; 2 eggs, large; 100 g cane sugar; 1 tsp vanilla extract; 185 g strawberries, diced (1¼ cups); ½ tsp flour to dust the strawberries

Fresh strawberries folded through a cinnamon-warmed batter of wholemeal and almond flour. Soft, lightly sweet and studded with fruit.

Serves 12Prep 15 minCook 17 minBreakfast

Containsegg · gluten · nuts

Inspired by a recipe from Love and Lemons ↗

Protein 9%Carbs 44%Fat 47%

About 175 kcal a serve — 4 g protein, 19 g carbs, 9 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat the oven

200°C

Preheat the oven to 200°C and grease a 12-cup muffin tin.

Combine the dry ingredients

Mix all

In a medium bowl, whisk together the plain flour, whole wheat flour, almond flour, baking powder, cinnamon, and salt.

In the bowlWhisk dry →

plain flour

whole wheat flour

almond flour

aluminium-free baking powder

cinnamon

sea salt

Whisk the wet ingredients

Whisk

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla until smooth.

In the bowlWhisk wet →

unsweetened almond milk

extra-virgin olive oil

eggs

cane sugar

vanilla extract

Dust the strawberries

Don't skip

Dust the diced strawberries with the flour and toss to lightly coat. This prevents them from sinking to the bottom of the muffin cups.

In the bowlCoat berries →

strawberries

flour to dust the strawberries

Fold the batter

Don't overmix

Pour the dry ingredients into the bowl of wet ingredients and stir just to combine. Gently fold in the strawberries, being careful not to overmix or the muffins will be tough.

Fill and bake

17 min

Use a ⅓ cup measuring cup to scoop the batter into the greased muffin cups. Bake for 17 minutes, or until the tops are golden and spring back to the touch.

17 min · 200°C

Cool

Rest

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10 min

Cook's noteTossing the strawberries in flour first keeps them suspended instead of sinking to the bottom of the tin.

Estimated per serve

175 kcal · 4 g protein · 19 g carbs · 9 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

High Protein Waffles
American · Breakfast
Strawberry Banana Smoothie
American · Breakfast
Chai Spiced Granola
American · Breakfast
Best Paleo Pancakes
American · Breakfast

Opening the recipe box…

← All recipes

Greatest plates · Breakfast

Strawberry Muffins

Fresh strawberries folded through a cinnamon-warmed batter of wholemeal and almond flour. Soft, lightly sweet and studded with fruit.

Serves 12Prep 15 minCook 17 minBreakfast

Containsegg · gluten · nuts

Inspired by a recipe from Love and Lemons ↗

Protein 9%Carbs 44%Fat 47%

About 175 kcal a serve — 4 g protein, 19 g carbs, 9 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat the oven

200°C

Preheat the oven to 200°C and grease a 12-cup muffin tin.

Combine the dry ingredients

Mix all

In a medium bowl, whisk together the plain flour, whole wheat flour, almond flour, baking powder, cinnamon, and salt.

In the bowlWhisk dry →

plain flour

whole wheat flour

almond flour

aluminium-free baking powder

cinnamon

sea salt

Whisk the wet ingredients

Whisk

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla until smooth.

In the bowlWhisk wet →

unsweetened almond milk

extra-virgin olive oil

eggs

cane sugar

vanilla extract

Dust the strawberries

Don't skip

Dust the diced strawberries with the flour and toss to lightly coat. This prevents them from sinking to the bottom of the muffin cups.

In the bowlCoat berries →

strawberries

flour to dust the strawberries

Fold the batter

Don't overmix

Pour the dry ingredients into the bowl of wet ingredients and stir just to combine. Gently fold in the strawberries, being careful not to overmix or the muffins will be tough.

Fill and bake

17 min

Use a ⅓ cup measuring cup to scoop the batter into the greased muffin cups. Bake for 17 minutes, or until the tops are golden and spring back to the touch.

17 min · 200°C

Cool

Rest

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10 min

Cook's noteTossing the strawberries in flour first keeps them suspended instead of sinking to the bottom of the tin.

Estimated per serve

175 kcal · 4 g protein · 19 g carbs · 9 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

High Protein Waffles
American · Breakfast
Strawberry Banana Smoothie
American · Breakfast
Chai Spiced Granola
American · Breakfast
Best Paleo Pancakes
American · Breakfast

Cookies

Ingredients

Method

Heat the oven

Combine the dry ingredients

Whisk the wet ingredients

Dust the strawberries

Fold the batter

Fill and bake

Cool

More recipes like this

Ingredients

Method

Heat the oven

Combine the dry ingredients

Whisk the wet ingredients

Dust the strawberries

Fold the batter

Fill and bake

Cool

More recipes like this