Strawberry Muffins are a jammy, juicy, delicately sweet treat made with whole grains and tender oats running throughout the batter. Warm from the oven in less than 30-minutes and full of fresh strawberry flavor.
why you'll love it
strawberry muffins
ingredients
Whisk dry ingredients. In a large bowl, whisk together maple syrup, oil, non-dairy milk, eggs and vanilla extract until smooth.
step one
Combine ingredients. Add about half of the flour mixture to bowl of wet ingredients. Fold with a spatula a few times.
step TWO
Add strawberries. Gently fold in strawberries and remaining dry ingredients.
step three
Put in pan. Distribute the muffin batter into the lined muffin cups with an ice cream scoop, filling almost to the top.
step four
Bake muffins. Bake for 5 minutes at 425ºF. Then drop the temperature to 350ºF and bake for an additional 12-18 minutes.
step five
Allow muffins to cool in the muffin tin for 5 minutes before removing. Place on wire rack to cool completely.
Enjoy them as breakfast in the morning with a fresh cup of coffee. Pack them up in your kids lunch box or let them enjoy as an after-school snack.
serving SUGGESTIONS
• 1 teaspoon almond extract• 1 teaspoon ground cinnamon• ¼ teaspoon black pepper – sounds weird, but it enhances the sweet strawberry flavor• 1-2 tablespoons raw turbinado sugar – for sprinkling on top for an added crunch factor!
flavor add ins
Strawberry muffins will keep, covered, at room temperature for up to 2 days or in the fridge for up to 5 days.
storing muffins
Transfer muffins to a zip-top freezer bag, seal tight and lay flat in freezer. Freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter. Or microwave for 20-30 seconds until warmed through.
freezing muffins
Perfect for kids and the whole family to enjoy any time of day!