This weekend, I was finally able to go to the farmers’ market. I had heard that there was rhubarb the week prior for $2 cheaper per pound than I’ve been seeing at the grocery store. I also heard that one of the local farms had their first strawberry crop in, which surprised me given that we’re only halfway through May and this is Ohio, not California (wahhh).
So I grabbed Nolan (who was rockin’ it in the Smashing Pumpkins T-shirt I just bought for him!) and headed up to Worthington to meet my sisters at the market. I don’t know if I got there too late in the day for rhubarb, but it was slim pickings and not cheaper, so I didn’t get any.
I did pick up some strawberries, but they weren’t great eaten out of hand, so I knew I’d have to do something desserty with them. Phillip, of course, wanted roasted strawberry ice cream, but I was out of cream and milk and didn’t feel like trekking out to the store.
I woke up the next morning and wanted muffins really bad, though. And since I had just tested these vegan cupcakes for The Kitchn, I was armed with new vegan discoveries. Like, did you know that 1 teaspoon of baking soda + 1 tablespoon of vinegar can replace an egg? This is especially important for me to know, because we recently discovered that Nolan is allergic to eggs. I know, it’s a tragedy. Fingers crossed he outgrows it.
And while I love butter, I can’t help but think that muffins should be a tad bit healthier than cupcakes. You know how on the back of cake mixes, they tell you can make things “lighter” by putting applesauce in place of the oil? I figured the same principle could be applied here. So in lieu of butter or oil, I used peppery roasted strawberry puree. (I’m on a bit of a black pepper kick.)
These are not dessert muffins. They are everyday breakfast muffins. They’re lightly sweet so you’re not heading off to work on a sugar high, only to crash during your 11 am meeting. There’s a bit of oat flour in these and almond milk, too, so this may be the healthiest recipe on my entire blog. (Don’t get used to it. I have big, fat, buttery plans for our future.)
- ½ pound fresh strawberries
- 1 tablespoon granulated sugar
- ½ teaspoon freshly ground black pepper
- ¼ cup brown sugar
- ¼ cup flour
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons vegan butter, cubed and chilled
- Roasted Strawberries
- ½ cup (50 grams) rolled oats
- 1½ cups (180 grams) all-purpose flour
- ½ cup sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup almond milk
- 2 tablespoons white or apple cider vinegar
- Balsamic Streusel
- Preheat your oven to 375°F. Line a baking sheet with parchment paper. Remove the tops and cut the strawberries into halves or quarters, depending on their size. Spread them out evenly on the lined baking sheet. Sprinkle the berries with sugar and black pepper. Roast in the oven for 25 minutes, until tender.
- In a small bowl, whisk together the brown sugar, flour, and black pepper. Stir in the balsamic vinegar. Use a fork or your fingers to cut in the cold butter cubes until the mixture is crumbly. Keep the streusel chilled in the freezer while you prepare the muffins.
- Preheat oven to 500°F. Line a standard muffin tin with paper liners.
- In a food processor, puree about half of the roasted strawberries. Measure out ¼ cup of strawberry puree and set aside. Chop the remaining strawberries into smaller chunks.
- Use a blender to process the rolled oats into a fine powder.
- In large mixing bowl, whisk together the oat flour, all-purpose flour, sugar, baking soda, baking powder, and salt.
- In a small mixing bowl or liquid measuring cup, whisk together roasted strawberry puree, almond milk, and vinegar. Pour the liquid ingredients into the flour mixture and stir with a rubber spatula for about 20 seconds. Gently stir in roasted strawberry chunks. It's okay if there is some flour still showing in the batter!
- Distribute batter between 12 muffin liners. Sprinkle Balsamic Streusel over the top of each muffin.
- Place the muffin tin in the oven and lower the oven temperature to 400°F immediately. Bake for about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack. Allow muffins to cool in the pan for 5 minutes, then move the muffins to the wire rack to cool completely.