Strawberry Muffins

Bake moist Strawberry Muffins with fresh berries and maple syrup for an easy, wholesome breakfast.

Ingredients

• 1 ½ cups chopped fresh strawberries (about 10 ounces strawberries)
• ¼ cup all purpose flour
• 4 tablespoons unsalted butter (may substitute coconut oil)
• 1 cup unsweetened applesauce (or mashed ripe banana or plain Greek yogurt)
• ½ cup pure maple syrup or honey
• ¼ cup milk (whichever kind you prefer)
• 1 teaspoon vanilla extract
• 2 eggs
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup white whole wheat flour
• ½ cup all purpose flour

Instructions

Step 1: Preheat and prepare the tin

Preheat the oven to 375°F and prepare a standard 12-cup muffin tin by spraying it lightly with cooking spray or lining the wells with small parchment paper liners. While the oven comes up to temperature, set a matte grey mixing bowl and a rubber spatula on the painted white pine surface so they’re ready; this same bowl will be used again as the main mixing vessel.

Notes

• Pat strawberries dry and toss with a little flour to prevent sinking.
• Do not overmix the batter; fold until just combined for tender muffins.
• Freeze cooled muffins individually for up to three months.
• Swap applesauce for half the butter to reduce fat and add moisture.