Strawberry Muffins
Strawberry Muffins are a light muffin recipe filled with fresh strawberries and baked to perfection. They're delicious yet light, making them a suitable grab-and-go breakfast option.
Servings: 14
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar plus more for topping
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup almond milk or milk of choice
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut oil melted and cooled; see notes for substitution**
- 2 tsp vanilla
- 1 1/2 cups strawberries diced
Instructions
- Preheat the oven to 350° F. Line a muffin tin with muffin liners and set aside.
- Next, melt the coconut oil and set it aside -- allow it to come to room temperature before using it.
- In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the eggs, milk, applesauce and vanilla together; then, add in the coconut oil.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined; last, stir in the strawberries.
- Spoon the mixture into your muffin tin then top each muffin with a few extra strawberries and a sprinkle of sugar (optional).
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove them from the oven and allow them to sit for 5 minutes before carefully transferring them to a cooling rack. Enjoy!
Notes
*Calories are per serving and are an estimation.
**Can use avocado oil or any neutral tasting oil
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg
