Strawberry, Almond Flour and White Chocolate Muffins – for the Ones You Love

Strawberry, Almond Flour and White Chocolate Muffins

Every day should be Valentine’s Day.

But since it’s not – every day can be a day to show those you love a little extra sweetness.

That’s what these muffins are: a little bit of everyday and a little bit of extra sweetness. They’re light, strawberry-filled and good for you. They have almond flour and millet flour, grapeseed oil and yogurt . . .

. . . and then there’s the decadent, love-filled little ooze of white chocolate in each lovely bite. Sweet like a kiss.

Kitchen Frau Note: These muffins are quick to whip up and have a great texture. The strawberries and white chocolate speak Valentines to me, but you could go dark and sophisticated with good dark chocolate chips. (And if you substituted unsweetened applesauce for the yogurt, they’d be dairy free, too – as long as your chocolate was dairy free.)

If you have no decent fresh strawberries available at this time of year, try frozen raspberries, crumbled into rough chunks with a whole raspberry plopped on top. Mmmm . . .

Strawberry, Almond Flour and White Chocolate Muffins

Strawberry, Almond Flour and White Chocolate Muffins

  • ½ cup (60gms) almond flour
  • ¾ cup (120gms) millet flour
  • ½ cup (80gms) sweet rice flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs
  • ¼ cup (60ml) oil – I use grapeseed
  • 1/3 cup (70gms) natural cane sugar
  • ½ cup (120ml) plain yogurt
  • 1 teaspoon vanilla
  • ¾ cup (125gms) white chocolate chunks (or chips)
  • 1 cup (240ml) diced strawberries, plus 3 whole berries for garnish, or 1 cup frozen raspberries or rhubarb plus 12 whole raspberries or rhubarb chunks for garnish

Preheat the oven to 350°F.

In a medium sized bowl, whisk together the flours, baking soda and salt. Set aside.

Whisking up the dry ingredients

In a smaller bowl, whisk the eggs until foamy, then whisk in the oil, sugar, yogurt and vanilla.

Pour the liquid mixture into the dry ingredients and stir until combined.

dicing the strawberries

Dice the strawberries into small, 1/4 to 1/3 inch dice (.75cm) or separate any stuck-together frozen raspberries and crumble them into smaller chunks. If using rhubarb, chop up any large chunks.

Roughly chop the white chocolate chunks. If using chips you can leave them whole.

Fold the diced strawberries and the white chocolate into the batter.

mixing in the strawberries and the chopped white chocolate

Line 12 muffin cups with paper liners and divide the batter evenly among them.

Cut the three remaining whole strawberries into quarters lengthwise and press one quarter lightly into the center of each muffin for a garnish, or use 1 whole raspberry or rhubarb chunk in each.


Strawberry muffins ready for the oven

Bake the muffins at 350ºF for 22 to 25 minutes, or until they spring back when touched in the center.

Let cool in the pan for 5 minutes, then place them on a wire rack to cool.

Muffins cooling - almost ready

Serve them to the ones you love.

Makes 12 muffins.

Mmmmm....the first mouthful

Guten Appetit!

You might also like:

Luscious Lemon, Almond Flour and Olive Oil Cake

Decadent Little Truffles (Gluten free and Dairy free, too!)

Homemade Ice Cream Cake

Strawberry Meringue Pie

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2 Responses to Strawberry, Almond Flour and White Chocolate Muffins – for the Ones You Love

  1. Jackie says:

    Is it possible to edit out the millet flour in this recipe by altering the amounts of almond and rice flours to make up the difference?

    • Margaret says:

      Hi Jackie, if you have brown rice flour, that might work well. I’ve substituted it for millet flour in other recipes before, although I haven’t tried it yet in these muffins. Using all sweet rice flour might make the muffins a bit dry and crumbly, since it behaves more like a starch, but if that’s all you have, it’s worth a try – the yogurt might be enough to balance out the starch. Good luck with it – let me know how it turns out because it might be useful for other people to know, too. 🙂

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