Every now and then I bake something that exceeds my expectations. I knew I had a good recipe for these Strawberry & Brazil Nut Muffins as they were strongly based on my Carrot, Beetroot & Coconut Muffins, a tried and true favourite on the website. What has always been successful with those muffins is the moisture they maintain together with a lightness so often devoid in gluten free vegan baking.
Lets be honest, wholefood baking can be challenging and often result in baked muffins, cakes, cookies and slices resembling a sturdy brick that no one in the family will touch. Expect for you of course whom will defiantly proclaim ‘they are delicious’ as you take large mouthfuls of water to wash down the dry doughy crumbs. I’ve been there. I get it.
I promise you (brave right!) these strawberry and brazil nut muffins are an exception. They are wonderfully spongy, yet still have that denseness that I fall in love with when it comes to wholefood baking. The texture is sublime thanks to the fresh nut meal. I do strongly recommend grinding it fresh if you can to maintain this. The brazil nuts are just exceptional so please give it a go. If you don’t have a blender that will do this then use a mortar and pestle or a bag and a rolling pin to whack it to crumbs. There is always a way. Use that defiant streak.
At last count I would have 7 muffin recipes here on the website, so this takes it up to 8. I think my goal should be to definitely hit double digits. I mean, what is there not to love about muffins? Even the way they bake in their muffin tray with that cute little muffin top puffing over the lip edge creating a veranda. It’s like all the natural sugars run for the muffins outer reaches and caramelise there in one offering of the gods. Muffins and muffin tops are truly sublime. Whether at its true origin of the muffin top attached to the baked good or even that glorious bit of extra skin on your partner with the same name, its that little bit extra to love right? xx
strawberry & brazil nut muffins
- makes 12 muffins
- preparation time
- 20 minutes
- cooking time
- 50 minutes
- 1 cup sunflower meal*
- 1 cup brazil nut meal*
- 1 & 1/2 cups quinoa flakes
- 2 tablespoons psyllium husks
- 2 teaspoons baking powder
- 2 tablespoons flaxseed meal
- 1 teaspoon pure vanilla powder or extract
- 2 cups grated zucchini
- 1 cup tightly packed diced strawberries + 12 extra for dressing muffins
- 1 and 1/2 cups almond milk
- 1/2 cup cold pressed macadamia nut oil
- 1 teaspoon apple cider vinegar
- 1/4 cup maple syrup + 1 tsp extra for dressing muffins
*To make the sunflower seed meal and brazil nut meal simple blitz the sunflower seeds and then the brazil nuts in a food processor or blender till they form a meal. Otherwise you can use pre bought almond meal or a combination of almond meal and hazelnut meal.
Preheat your oven to 180c fan forced.
In a large mixing bowl combine the sunflower seed meal, brazil nut meal, quinoa flakes, baking powder, vanilla, psyllium, flaxseed meal and and a pinch of salt. Mix well. Add the grated zucchini and strawberries and mix till well combined.
Make a well in the center and pour in the wet ingredients. Mix till just incorporated and then let the mixture sit for 5 minutes, as it will soak up some of the liquid. The mixture should still be quite wet, but not oozing out liquid. If you are worried it is too wet then simply add some more quinoa flakes.
Grease a muffin tin and dust with flour to stop the muffins sticking (you could use some baking paper or cupcake papers instead if you like). Spoon mixture into the muffin tin holes. Cut the remaining strawberries in half and press into each muffin, then drizzle with the remaining maple syrup. Bake for around 50 – 60 minutes, or until they feel firm to touch with a bit of bounce. Note that they will feel soft in the centre where the strawberries sit.
Once out of the oven allow to cool in the tins completely. This will allow the muffins to shrink away from the side a little and make them easier to get out. Once cool, use a knife to run around the edged then carefully lift them out of the muffin tin by putting the butter knife underneath as you lift them out. These muffins are quite moist and may crumble a little as you do so. Just use this excuse to nibble on the crumbs! Store in a plastic container in the fridge for 3 days then freeze.
- These muffins are super rich in selenium due to the high brazil nut content. Selenium is a mineral fundamentally important for healthy thyroid function as it is used to build and convert thyroid hormones. Deficiency of selenium will inhibit the activity of the enzyme that coverts T4 to the more metabolic active T3. Selenium also plays an essential role in the formation of glutathione perioxidase (a family of antioxidants that speed up the reaction of between glutathione and free radicals) and as a results play various pivotal functions in our body.
- These strawberry & brazil nut muffins are entirely gluten and grain free. They are also vegan meaning they are a great option for those avoiding dairy and eggs. The natural sugar content of these muffins is quite low too. For me the sweetness is perfect, however if you want more sweetness simply add a touch more maple to the batter.
Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.