Strawberry Streusel Muffins

Because Stacy has been working so much, thus leaving me without a competent photographer, I’ve not done much cooking. In fact, the amount of US Wellness Meats hotdogs and scrambled eggs being consumed around here is nothing short of embarrassing.

On the weekends, however, we pack a lot of family-centered activities in to make up for lost time. This Saturday, Stacy and the boys were thrilled to make it to their regular farmers’ market and returned with two quarts of super ripe strawberries.

If you’ve ever had organic, just picked strawberries you know they don’t last very long. So what to do with the juicy ladies? Let’s make some Sunday brunch muffins!

The boys said they wanted a strawberry muffin “with crumblies on top” so what follows is our nutty version of a streusel muffin. The best part is, there’s nothing but fruit sweetening this cupcake-like-confection. Enjoy!

Strawberry Streusel Muffins

Ingredients

Topping:
1/3 C macadamia nuts
1/3 C walnuts
1 Tbsp palm sugar (optional)
1 Tbsp coconut oil
1 Tbsp blanched almond flour

Muffin:
1 C fresh dates, pitted
1/4 C coconut oil, liquified
4 eggs
1 Tbsp vanilla
2 C blanched almond flour
1 1/2 tsp baking soda
1/2 tsp salt
1 C JUICY chopped strawberries

Instructions:

  1. ♥ In a food processor, pulse together topping ingredients until crumbly mixture forms – set aside
  2. ♥ In a clean food processor, chop dates until a thick paste forms
  3. ♥ Add coconut oil, eggs and vanilla and pulse to combine
  4. ♥ Add remaining ingredients and process just until a thick batter forms, scraping the sides with a spatula
  5. ♥ Fold in strawberries and juice, which will loosen the batter a bit
  6. ♥ Spoon 1/4 C batter into a lined muffin tin and sprinkle topping on top
  7. Bake for 25 minutes at 350 degrees until edges begin to brown
  8. Store at room temperature for no more than a day before transferring to a chilled storage location (freezes well)

Makes 1 dozen cupcakes and a bit of leftover batter for spoon licking. Steps marked with a ♥ are for your hatchlings to assist with!

The muffins were a big hit! An even bigger hit? We used the leftover dates to make bacon wrapped almond stuffed dates to go with our brunch muffins. We were satiated until the next mealtime, while also feeling “treated” on our lazy Sunday morning focusing on family time!

If you’re looking for a sweeter variation on strawberry baked goods, I also highly recommend Elana’s Strawberry Cupcakes – which we made for Wesley’s 1st birthday and are just fabulous!

About Matthew

Matthew McCarry has written 229 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.

  • Shirley Braden

    You all did a great job with these! Look at the serious, but clearly happy faces of your helpers. ;-) 

    Looking forward to Sunday!
    Shirley

    • http://PaleoParents.com Stacy & Matt

       Us too!

  • Debbi Harte

    What farmers market do you go to?  I live in Ashburn. Those strawberries look delicious. Can’t wait to try this recipe!

    • http://PaleoParents.com Stacy & Matt

       We go to the Fairfax at the courthouse and the Burke one at the VRE station. Occasionally we’ll do the Falls Church or Lorton VRE ones. I’m sure there’s one much closer to you, though!

  • Apreynolds25

    Looks awesome! If one can’tget fresh dates, what is a good kind to use? I noticed there are kinds for baking and others to eat on their own. They always taste different on not as good. BTW I live in Canada so maybe why I never see fresh ones.

    • http://PaleoParents.com Stacy & Matt

       If you get dried dates, you can rehydrate them by pouring boiling water over them for about 10 minutes. Hope that helps!

  • http://frugalhealthysimple.blogspot.com/ Marcia

    Wow this looks delicious!  I just found  your blog from a link from Casual Kitchen.  I have to say…people can be so mean.  My blog has been around for years but is very small, and I really prefer it that way. I’m not sure I’d really want so many readers and trolls and such.

    I can’t imagine someone saying “you’re still fat” to someone who has lost more than 100 lbs.  Judge not…I think the internet has dehumanized us in some ways.  We can make fun of people we don’t know with no repurcussions.

    I look forward to perusing  your blog.  I eat everything and I’ve dabbled in paleo. In fact, I blame Mark Sisson and his primal challenge for making me pregnant (fat makes you fertile!)

  • Elizabeth

    Yummmmmm!  I just made these while hubby and kiddos are out.  I am being nice and saving them some batter, even though it’s tempting to clean out the bowl myself!  Thanks for a great recipe!

  • Shabnam Khodaparast

    Hello! I am new to your blog and enjoy it very much. I was hoping you could give me some recommendations regarding farmers markets and farms in the norhern va, dmv area. My family has recently started on the paleo lifestyle and we wanted to get a few good suggestions. Thank you in advance for any assistance.

  • Jenn

    I baked these late last night to serve for a rushed breakfast this morning and they are so tasty! Thanks a ton!

    I have a hard time coming up with paleo baked goods that my husband enjoys and these passed the “they’re edible” test which is high praise indeed, even if it doesn’t sound like it.  :)

  • icalyn19

    Oooh, I am going to try these with blueberries. Would you suggest fresh or frozen?

    • http://PaleoParents.com Stacy & Matt

      You could probably use both, but the frozen might be “juicier” like the juicy strawberries in the recipe. Let us know how it turns out! <3