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Maple Strawberry Pecan Muffins
A vegan and grain-free delicious muffin recipe that is perfect for summer and a great way to use up any leftover strawberries that need using up.
Author: Jemma Andrew-Adiamah
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180 degrees and line a muffin tray with paper cases.
  2. In a large bowl, mix together the flour, baking powder and soda.
  3. Crack and beat the eggs together in a separate bowl and whisk in the maple syrup, vanilla extract and melted coconut oil.
  4. 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).
  5. Transfer the mixture into the paper cases until they're 3/4 full.
  6. Bake in the oven for 15-20 minutes or until golden brown and an inserted toothpick comes out clean.
  7. Serve and enjoy!
Recipe Notes

Adapted from Once A Month Meals