Simple strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened with unrefined coconut sugar. Perfect to meal prep!
Happy Father’s Day, friends!
I love the challenge of taking old family recipes and making them new with fresh updated ingredients.
Altering the original recipe for my mom’s Strawberry Bread to make gluten-free, oil-free, and refined sugar-free muffins might be the best dad’s day gift ever.
I see you, Strawberry Hemp Hearts Muffins.
And so does dad.
I’ve told you about my mom’s Strawberry Bread before, haven’t I?
In case you missed it, let me remind you.
It’s amazing.
She made it before we went to the community pool on Friday nights growing up.
My sister and I waited impatiently in our flip flops until dad came home after work.
Then we sliced the bread warm, served thick in hearty pink pieces.
These strawberry muffins are easily mixed up in one bowl!
They start with a hearty gluten-free oat flour, almond flour, and oat base lightly sweetened with unrefined coconut sugar.
Flax “eggs” hold everything together and creamy unsweetened almond milk replaces oil.
Try to use fresh strawberries here for the best flavor and ease in dicing.
I used a mix of chopped berries and smashed to give the muffins extra moisture and sweetness in an even distribution so you get a hint of strawberry with every single bite.
I had thing about nuts in otherwise soft foods as a kid.
So, to my younger self, my mom’s strawberry bread was PERF, except for the pecans.
My strawberry bread demolition went a little like this– starting eagerly with the jammy strawberry pieces first, working my way into the bread, and finally pushing all found nuts to the side with the finicky push of my fork.
Although I love nuts in my baked good now, I decided to honor my elementary school wishes and keep the texture on these muffins smooth.
Instead of pecans, I added hemp heart seeds for a sweet nutty twist and extra seeded protein!
If you haven’t tried the combination of strawberries and hemp hearts yet, you’re in for a treat.
I like the combination of sweet berries and nutty hemp seed so much, I even commemorated it in toast form.
Hemp hearts are one of my favorite easy sources of plant-based protein– I love sprinkling them on, well, everything.
If you don’t have hemp hearts on hand, try subbing your favorite nut or seed instead for a different variation.
Watch these muffins closely after the 25 minutes mark, buds.
I found mine were done at about 30 minutes or so.
They might look a bit gooey in places but that’s just the strawberries being ooey gooey and wonderful!
Enjoy these Strawberry Hemp Heart Muffins as a quick breakfast or healthy snack to fuel your day.
You can also make this recipe into bread (like my mom’s version!) by baking the batter into a bread pan and ~doubling the bake time.
I like to make mine in muffin form, though.
If you make the full dozen, you can freeze any extras and thaw as desired.
For a sinful treat, try smothering them in nut butter before popping them in your mouth.
YUM.
I hope you love these Strawberry Hemp Heart Muffins as much as I do!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more oil-free, gluten free, reined sugar free muffins? Check out my Banana Chia Chocolate Chip Muffins, Double Chocolate Double Green Zucchini Muffins or Triple Berry Banana Power Muffins for more healthy snacking!
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XO Lauren
Strawberry Hemp Heart Muffins
- Total Time: 44 mins
- Yield: 12 muffins
- Diet: Vegan
Description
Simple strawberry muffins packed with fresh strawberries and hemp heart protein. Naturally sweetened with unrefined coconut sugar. Perfect to meal prep!
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- heaping ½ cup unrefined coconut sugar
- 3/4 – 1 cup unsweetened almond milk
- 1 cup gluten-free oat flour
- 3/4 cup almond flour
- 1/4 cup gluten-free oats
- 1 cup fresh sliced strawberries + 1/4 cup smashed strawberries (+more for topping)
- 1/2 cup hemp hearts
Instructions
- Preheat oven to 350°F and line a muffin tin with liners or spray with nonstick spray.
- In a small bowl, create your “flax egg” by mixing together ground flaxseed and water and set aside for ~5 minutes to allow the mixture to gel.
- Next, add in the coconut sugar and almond milk to the same bowl and whisk everything to combine.
- Sift in the oat flour, almond flour, and rolled oats and mix everything well with a spoon.
- Fold in the hemp hearts, fresh sliced strawberries, and smashed strawberries.
- Fill each muffin cup almost to the top. Top with additional smashed strawberries and more hemp hearts, if desired.
- Bake the muffins for 25-30 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for 10 minutes, then remove from pan to completely cool.
- Store cooled muffins in an airtight contain in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from my mom!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
Just subscribed and LOVE your blog. As a fellow TIU Nutrition plan member, I found we have a lot in common, even galaxy smoothie bowls!! I plan on starting a blog in the near future and really like your laid back, informative style. Can’t wait to check out more of your posts. Keep up the great work.
Thanks so much, Karen! I love following the TIU Nutrition guidelines to create my recipes! I really hope you start a blog and I can’t wait to see what you create! Stay in touch! What recipes do you like to see me post the best? I’d love your feedback!
instagram is luxeventsandco_wellness_design
The flavor was great but the texture was not great. Tasted almost undercooked and mushy and I even cooked them longer than recommend which took forever! Would like to try a version that is more like normal
Muffin texture, suggestions? No dietary concerns.
Hi Natasha– thanks so much for sharing this. I’m so sorry the muffins didn’t turn out for you! Did you use frozen strawberries or fresh? You might want to try tossing the fresh berries with some oat flour before adding to the batter because it sounds like the berries might have made the muffins soggy. I’ll recipe test this again soon and update with any improvements!
Hi! This recipe sounds wonderful. If I don’t want to add any coconut sugar, can I completely eliminate it? Or do I need to replace it with something instead or increase the ratio of the other ingredients? Thnx!!
Hi Sami! I think you should be safe to entirely omit the coconut sugar– I haven’t tested it yet so please share your feedback with me so I can share with others!!! XOXO.
Another knockout muffin recipe! These turned out super squidgy and moist (maybe not for everyone, but I was in heaven!). I love how bright and summery a snack they are. I did replace the coconut sugar with Monkfruit sweetener, and I don’t think it affected the bake at all. I’m wondering if you could throw rhubarb into the mix to make these even more interesting and add an element of tartness? 🤔
★★★★★
Hi Christy! Thanks for another review!!! I LOVE how moist these muffins are. I’ll have to try them with Monkfruit. Love the idea of rhubarb!!! Let me know if you try it!
XOXO
Lauren
Fantastic recipe!! It was so good. I used less coconut sugar than the recipe calls for, but it was the perfect amount of sweetness, as I ate it for breakfast. Loved the addition of hemp hearts in the batter for the extra nutritional/protein boost and doesn’t affect the flavor at all! Also, the oat flour creates a great gluten free alternative to flour and allows for a nice dense, chewy muffin, which are honestly my favorite. Will definitely be making again sometime soon. Probably going to make double batch because of how good it was and how quickly it got eaten by my family and I! Thank you Lauren!!!
★★★★★
Hi Erica,
Thanks so much for taking the time to leave a review! I love dense, chewy muffins too. <3
XOXO Lauren
Made these for breakfast for the week. Reheated with a little nut butter, these are just perfect! The nutritional boost of hemp seeds are just want makes this a wonderful snack or breakfast. Would definitely make again!
★★★★★