It always feels like summer has arrived when Wimbledon begins. I’m not really a big sports fan, but I will always make time for this tennis tournament because it always conjures up happy childhood memories for me; each summer I would always watch the matches with my mum. There is also the fact that it’s heavily associated with one of my favourite summer berries, strawberries, so what’s not to love.
As I mentioned in Sunday’s post, we went strawberry picking last week and I went a bit crazy. To use up some of my stash I came up with this vegan and grain-free strawberry muffin recipe that is just perfect for breakfast and nicely timed for the start of Wimbledon too.
- 2 cups buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 eggs
- 1 tsp vanilla extract
- 1 cup chopped strawberries
- 1/4 cup melted coconut oil
- 3-5 tbsp maple syrup
- 1/3 cup chopped pecan nuts
Preheat the oven to 180 degrees and line a muffin tray with paper cases.
In a large bowl, mix together the flour, baking powder and soda.
Crack and beat the eggs together in a separate bowl and whisk in the maple syrup, vanilla extract and melted coconut oil.
Mix the wet ingredients into the dry ingredients until well combined and then carefully stir in the chopped strawberries and pecan nuts (save some pecans for sprinkling on top).
Transfer the mixture into the paper cases until they're 3/4 full.
Bake in the oven for 15-20 minutes or until golden brown and an inserted toothpick comes out clean.
Serve and enjoy!
Buckwheat flour is a great substitute if you are following a gluten-free or wheat-free diet. I find it to be much heavier than other flours when baked, which makes these muffins perfect for breakfast time as a healthy and satisfying start to your day. It has a strong nutty taste too, which lends itself well to the pecan nuts in these muffins with the added benefits that it’s also packed full of fibre and protein. I can feel a buckwheat pancake recipe coming on in the very near future!
I was thinking about injecting some strawberry chia jam inside these, but after baking the strawberries break down into a kind of rough fruit compote by themselves making the inside of the muffins lovely and moist. I know I’m going to love waking up knowing that I have these waiting for me to eat for breakfast and I’ve stashed half of my batch in the freezer for safe keeping or for if I get through the other half too fast, which is highly possible.