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Farmers Market Archive

Twin Cities Berry Company Sells the Best Strawberries in Town at the Mill City Farmers Market

It has been such a treat having Twin Cities Berry Company at the Mill City Farmers Market this year.  Dr. Andy Petran produces these sweet beauties, and I've taken to freezing a batch every weekend to ensure we can continue enjoying them beyond the growing season.  

They're the star ingredient of my favorite summer cocktail - the Strawberry & Grape Gin Slushie - so refreshing! 

I'll also be trying The Best Healthy Strawberry Muffins recipe from Lacey Baier:

Make these healthy Strawberry Muffins during strawberry season and enjoy them as a healthy breakfast or snack.  These muffins are gluten-free, clean-eating, paleo, and sugar-free muffins. These muffins are made with whole ingredients and are soft, dense, and tender. Muffin PERFECTION, basically.

  • 2 1/2 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs
  • 2 (3/4 cup) bananas, mashed
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut oil, melted, plus more to grease muffin tin
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced (plus more to top muffins)
  1. Preheat your oven to 350 degrees F and grease a muffin tin with coconut oil.*

  2. Then prep strawberries - remove the husk and then dice them into evenly sized pieces. Set them aside while prepping the batter.

  3. In a medium mixing bowl, combine the almond flour, baking soda, and sea salt, and whisk together. Set aside.

  4. In another mixing bowl, mash a couple of ripe bananas (roughly 3/4 cup) until it’s smooth.

  5. Next, add the eggs, pure maple syrup, melted coconut oil, and vanilla. Mix until thoroughly combined.
  6. Add in the dry ingredients we mixed earlier, and mix to combine.
  7. Now, add in the diced strawberries, and then fold them into the mixture.
  8. Using a large spoon, pour the muffin batter into the muffin tin, filling each about 2/3 of the way full.

  9. Add a few more diced strawberries to the top.
  10. Now, transfer to the oven and bake for 18-20 minutes, or until the muffins are firm in the center and lightly golden edges and a toothpick or knife inserted comes out clean.
  11. Remove and let set for 5 minutes before transferring to a cooling rack. Then, transfer them carefully to a cooling rack to come to room temperature.

Recipe Notes
  • If you’d prefer not to add the extra oil, you could also use muffin liners, but I’ve never really been a fan of them, and these muffins won’t stick to the pan if it’s greased.
  • Flax eggs can be substituted for real eggs.
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