A delicious light muffin with whole grains, bursting with fresh strawberries, and lightly sweetened. These muffins are free of refined sugars!
Course Breakfast
Cuisine American
Keyword whole wheat strawberry muffins
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 12muffins
Author Danielle
Ingredients
1 1/2cupswhole wheat pastry flour*
2teaspoonsbaking powder
1/4teaspoonsalt
1/2teaspooncinnamon
1/4cupoil
1/2cupcoconut sugar
1large egg
1/2cupunsweetened almond milk*
1/2tspvanilla
1cupstrawberrieschopped*
Instructions
Preheat oven to 375 degrees. Spray a muffin pan with cooking spray or line with paper liners.
In a large bowl, mix together whole wheat pastry flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the oil, coconut sugar, egg, milk, and vanilla until smooth.
Combine the wet and dry ingredients, mixing until just fully combined. Fold in the chopped strawberries.
Spoon mixture into the muffin cups (about halfway full) and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Notes
1. Can substitute with all-purpose flour. 2. Or milk of choice. 3. If using frozen strawberries, only allow to thaw for a few minutes then chop and add to batter. Store in an airtight container and refrigerate for up to 2-3 days. After that I suggest freezing the muffins and microwaving for 30-45 seconds when ready to eat.