It’s strawberry season!

Strawberries are a good source of vitamin C and manganese, with good amounts of folate and potassium. These juicy red morsels are rich in antioxidants which have benefits for heart health.

Did you know that strawberries are 91% water? That means their total carb content is very low – fewer than 8 grams of carbs per 100 grams. Most of the carbs comes from simple sugars, although there is a good amount of fiber. Fiber is so important when it comes to our diet – most of us are deficient in fiber, which is key for maintaining a balanced gut microbiome. This community of trillions of microbial cells are responsible for helping control digestion but also go along way in supporting your immune health.

Research has shown that strawberries can also improve HDL(good) cholesterol, blood pressure and blood platelets function, as well, reduce inflammation, improve vascular function and blood lipid profile, and decrease oxidative stress.

Do you need another reason to pick up some strawberries from a local farm or grocery store?

How about this recipe below!

Almond Flour Strawberry Rhubarb Muffins

These almond flour strawberry rhubarb muffins are moist, fluffy,  with a tender crumb. Simple, healthy and with seasonal ingredients, they are ready in minutes!

Ingredients

·        2 cups almond flour

·        1 teaspoon baking powder

·        ½ teaspoon baking soda

·        3 large bananas approximately 1 cup

·        1 large egg (vegan option: 1 tbsp. of flax seed with 3 tbsp. of water)

·        ½ teaspoon monk fruit

·        1 teaspoon vanilla extract

·        1 cup chopped rhubarb

·        1 cup diced strawberries

Instructions

1.      Preheat the oven to 180C/350F. Line a 12-countmuffin tin and lightly spray with coconut oil or use silicone muffin tray. Set aside.

2.      In a high speed blender, add your bananas, egg, monkfruit, and vanilla extract, and blend until smooth.

3.      Add your dry ingredients into the blender. Blend until mixed but do not over blend.

4.      Fold through the rhubarb and strawberries.

5.      Distribute the batter into the silicone muffin liners. Bake the muffins for 18-20 minutes, or until golden on top and a toothpick comes out clean.

6.      Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Notes

TO STORE: If you intend to enjoy the muffins within 3 days, they can be stored at room temperature in a sealed container. If you’d like them to keep longer, store them in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place the muffins in a sealed bag and store them in the freezer for up to 6 months.

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