Passover-Friendly Strawberry Almond Mini Muffins

Passover and I haven’t always been friends. There was a time when I thought about Passover approaching and my mind would be overrun by what I can’t eat. As a girl who has always loved carbs (I love you, pasta), the thought of saying “good-bye” to my beloved noodles and bread, even for eight days, caused me to have a little anxiety attack.


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But as the food world has become increasingly creative to help accommodate the never-ending list of folks with food allergies, Passover has become less about what I can’t have and more about what I can have by flexing my creative foodie muscles.


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The recipe below is a great example of this. I’ve made a version of these before for one of my clients who prefers gluten-free food options. I wanted to give my old recipe a new Spring season twist so I added the roasted strawberries, which are coming out in droves here in Miami. The result is a not-too-sweet but supremely delicious (and healthy) breakfast/snack treat. I hope you enjoy!

Ingredients

3 cups roasted strawberries

2 Tbsp coconut oil

½ cup vanilla yogurt

¼  cup honey

2 eggs

1 Tbsp vanilla extract

2 ½  cups blanched almond flour

¼  tsp sea salt

½  tsp baking soda

Directions

To make the roasted strawberries:

Preheat oven to 350 degrees.

Toss 3 cups of quartered strawberries with a pinch of salt and 2 teaspoon melted coconut oil or other cooking oil that your prefer.

Spread strawberries in a single layer on a parchment lined baking sheet. Roast for 25-30 minutes or until juicy and reduced in size. Set aside to cool.

To make the muffins:

Preheat oven to 375 degrees.

Combine all the wet ingredients into a bowl and mix well with a spoon.

Add the dry muffin ingredients and mix well. Fold in the strawberries

Place cupcake liners in a baking pan, and fill the liners halfway with batter. Note: feel free to not use cupcakes liners but make certain that you are using a NON-STICK mini muffin pan.  Coat the muffin tins with a healthy dose of butter or cooking spray and sprinkle each with almond flour to ensure the muffins don’t stick.

Bake for about 18 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.

Allow to cool for at least 15 minutes before serving.

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