Fluffy, light breakfast muffins made with whole wheat and almond flours, and sweetened with whole cane sugar, with a strawberry “surprise” inside!
Casey and I eat a lot of muffins around our house. We both prefer something a little lighter than some other traditional breakfast foods in the mornings. I in particular don’t care for heavy or savory meals first thing in the morning, so dishes like pancakes, eggs, or breakfast burritos and such just don’t appeal to me unless I’m eating them for dinner instead.
Convenience is also a necessity, as I’m not particularly crazy about the idea of cooking breakfast early in the morning. I’m an early riser, but not really an early cook/baker. My brain doesn’t work too well that early in the morning and I’m liable to leave out the flour or something. I’ve found that having healthier breakfast muffins on hand is one good solution, so I’m constantly coming up with more muffin recipes.
These Cinnamon Strawberry Surprise Muffins are the most recent “grab and go” breakfast food on my “ideas to try” list. I made a batch of them last week, and was very pleased by how well they turned out. (I can’t say the same for the blackberry bread that I made on Saturday. I mean, it tasted amazing but did not come out right. Ha. Oh, well. Still working on that one, so stay tuned.)
These muffins are made with part whole wheat and part almond flour. Currently, my preferred flours to use in baking are whole wheat, spelt, and almond. I buy wheat and spelt berries in bulk and then grind them with my grain mill (can’t beat the taste). I also purchased some kamut berries recently, and am interested in learning more about buckwheat. When baking with almond flour I generally only use it for part of the flour in a recipe, partially for texture reasons and partially because almond flour is a fair bit higher in calories. Delicious and nutritious yes, but I don’t want to eat too much of it. I’ve tried coconut flour and loved the taste, but I have found that coconut flour can be hard on certain digestive systems (mine included) and so I don’t use it anymore.
Whole wheat is definitely my favorite flour, but one of the drawbacks to using whole wheat is that baked goods in general will tend to be a little heavier. Personally, I like the texture and taste of whole wheat, but I can understand how not everyone would be a fan. I find that using part whole wheat/part almond flour in some baked goods results in a nice texture with lots of flavor. I don’t use that combination with all of my baking, but in these muffins it worked well! If you don’t have almond flour, you can sub it out with unbleached all-purpose flour in this recipe. Using half whole wheat flour and half unbleached all-purpose is another way to balance out your baked goods if you’re not crazy about the texture of all whole wheat.
Working with different flours is definitely a learning process (for me anyway). For example, when using whole wheat you may need a little more moisture than when using all-purpose. Spelt will usually require a little less moisture than whole wheat. It takes practice!
Well, I referred to these as Cinnamon Strawberry Surprise Muffins, but it looks like I just spoiled the surprise by sharing this picture. Oh well. They just look so good! I hid a tiny amount of strawberry jam inside each muffin, and then added a light sprinkle of Sucanat and cinnamon on top of the muffins before baking. 🙂
Cinnamon Strawberry Surprise Muffins
- 1 cup whole wheat flour
- 3/4 cup almond flour (or unbleached all-purpose)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup Sucanat (whole cane sugar)
- 1/3 cup olive oil OR coconut oil
- 1 egg, beaten
- 3/4 cup almond milk (or regular milk)
- Strawberry jam
- 1 1/2 Tablespoons Sucanat
- 1 teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit and grease or line 10 muffin cups.
Stir together flours, baking powder, cinnamon, nutmeg, and salt in medium bowl. Set aside. In smaller bowl, whisk together Sucanat, olive oil, egg, and almond milk. Add to dry ingredients and mix just until blended.
Fill muffin cups about half full. Top each portion of batter with about 1/2 to 1 teaspoon of strawberry jam (or the jam of your preference). Add just enough batter to each cup so that jam is covered and cups are about 3/4ths full.
Combine topping ingredients in small bowl and sprinkle over muffins. Bake for 20-25 minutes or until slightly golden brown. Let cool in pan 10 minutes before removing to cool on wire racks.
~K in the Kitchen