Strawberry-Maple Corn Muffins

Baking with strawberries this time of year, may seem strange to most of you; but it happens to be that here in Tel Aviv, Winter is strawberry season! I couldn’t resist utilizing these luscious berries for a blog post, and decided to whip up naturally sweetened corn muffins, speckled with bright red strawberries. If you can’t wait for strawberry season in your part of the world, use frozen berries instead (blueberries or rasberries would also be great here).


Inspired by: bon appetit

What you need to make 6 muffins:

olive oil spray

1/4 C. whole spelt flour (+2 tablespoons for berries)

1/4 C. almond meal

1/2 C. yellow cornmeal

1 TSP. baking powder

1/4 TSP. sea salt

2 eggs

1/4 C. olive oil

1/2 C. maple syrup

2 TBSP. milk

1/2 TSP. pure vanilla extract

3/4 cup strawberries (stems removed & chopped)



Preheat oven to 350 degrees and lightly grease your muffin tin with olive oil spray. In a bowl mix together 1/4 cup spelt flour, almond meal, corn meal, baking powder, and sea salt, set aside. In a different bowl whisk together, eggs, olive oil, maple syrup, milk, and vanilla extract. Pour wet ingredients into the dry-ingredient bowl and whisk until well incorporated. Toss chopped strawberries (1 inch pieces) with 2 tablespoons spelt flour and add to batter. Using a soup ladle, pour batter into greased muffin tin and bake for about 30 minutes, or until tops are golden.



16 thoughts on “Strawberry-Maple Corn Muffins

  1. Those look fantastic. I’d have to use a different flour that was gluten-free, but adore this combination. Well done.

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