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Lemon Strawberry Caraway Muffins

Lemon Strawberry Caraway Muffins

Lemon Strawberry Caraway Muffins

Lemon Strawberry Caraway Muffins

Lemon Strawberry Caraway Muffins

Our lemon strawberry caraway muffins are beautifully balanced, the flavours are all present without any stealing the show. They melt in your mouth and give a soft lemony taste that builds as you enjoy them and a little burst of caraway when you find a seed. 

Muffins are the perfect snack food, its a bread loaf in a hand held format and versatile. They can be flavoured from savoury to sweet; muffins accompany meals, enjoy for breakfast, have as a snack on a hiking trail or dessert. We chose to make our muffins lemon, strawberry and give them a caraway seed accent.

Todays muffins are baked without gums or binders for our celiac friends and reduced sugar for our low carb friends. Not all celiacs have trouble with binders and gums; but for ones that do, there are a few options that can make gluten free baking easier. Psyllium husks are a great choice. I use them a lot to replace eggs, they need at least 5-15 minutes to set up so mixing them with water, in advance,

is a good choice when using them as an egg replacement. My usual recipe is 1 tsp psyllium husks and ½ cup of water, this will usually cover about two eggs. In terms of replacing gluten, they do allow a dough to stick together and in baking they give a structure for air bubbles to get trapped and allow your baking to rise.

I used none of these today, in our lemon strawberry caraway muffins, we used plantain. Plantain is starchy enough to have a natural gum type property to it. In green plantains, there is more, but we used yellow (ripe) plantains because they are sweeter.

Again, we used less sugar, plantain and strawberries are both sweet. We used coconut sugar to keep the carbs down and only  the barest amount to counter our lemon tang and make the muffins sweet and yummy. You can always adjust to add more sugar, or use organic cane sugar in the same amount.

We started with our sweet baking flour blend and two very ripe plantains. We blended the plantains smooth (our blender is fixed!) and added coconut sugar, olive oil, lemon juice and vanilla. To our dry ingredients, we added baking soda, salt and caraway seeds. We saved the strawberry and lemon rind to stir in at the very last. Bake for 25 minutes and this recipe will give you one dozen muffins.

Lemon Strawberry Caraway Muffins

Prep Time15 mins
Cook Time25 mins
Keyword: caraway, lemon, muffins, strawberry
Servings: 12 muffins


  • large bowl
  • spatula
  • whisk
  • measuring cups
  • measuring spoons
  • muffin tins


Dry ingredients

  • 2 cups sweet flour blend, our recipe
  • ½ tsp sea salt
  • 1 tbsp baking soda
  • 1 tsp caraway seeds

Wet ingredients

  • 2 each yellow plantain, blended smooth
  • 1 tsp vanilla
  • ½ cup olive oil
  • ½ cup lemon juice, fresh
  • ¾ cup coconut sugar

Stir in last

  • 1 cup sliced strawberry
  • 1 each lemon rind


  • Preheat oven to 350F, line muffin tins with liners or grease the muffin tin.
  • Zest the lemon, squeeze the juice into the wet ingredient bowl
    Lemon Strawberry Caraway Muffins
  • Whisk the dry ingredients together in a large bowl
  • Whisk the wet ingredients into a separate bowl
    Lemon Strawberry Caraway Muffins
  • Slice strawberry.
  • Mix wet ingredients into dry until just combined. Stir in strawberry and lemon rind.
    Lemon Strawberry Caraway Muffins
  • Spoon into prepared muffin tins
    Lemon Strawberry Caraway Muffins
  • Bake @ 350 for 25 minutes or until muffins spring back when lightly pushed


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