Healthy Whole Wheat Strawberry Muffins

These healthy whole wheat strawberry muffins are the perfect way to start off your morning, or if you’re in need of a mid-day snack. Sometimes I just crave carbs…or muffins…or sweet breads. Let’s just say these help satisfy those cravings without feeling guilty, like how you feel after shoving a Costco muffin down your face. :/ Made with whole wheat, little oil and little sugar, they are moist, lightly sweetened, and have a slight nutty flavor. The trick to keeping them from getting soggy bottoms from the strawberries is to let them cool upside down so the moisture can go to the top. You can also freeze them for when you are short on time and just need a muffin for the go. Healthy Whole Wheat Strawberry Muffins Healthy Whole Wheat Strawberry Muffins Healthy Whole Wheat Strawberry Muffins Healthy Whole Wheat Strawberry MuffinsHealthy Whole Wheat Strawberry Muffins
Makes about 12 muffins

One ripe banana
2 Tbsp olive oil
1 tsp pure vanilla extract
Juice of 1/2 lemon or 1 Tbsp lemon juice
1 1/2 cups plain unsweetened almond milk
2 cups whole wheat flour
2 tsps baking powder
Pinch of sea salt
1 tsp ground cinnamon
1/3 cup fine organic granulated sugar
1 cup of fresh diced strawberries – diced into 1 centimeter pieces
Cinnamon sugar for sprinkling

Preheat your oven to 375°F and lightly grease your favorite muffin tin with cooking spray.

Wash and dice the strawberries into 1 centimeter size pieces.

In a medium mixing bowl, mash the banana until there are no lumps. Add the oil, lemon juice, vanilla extract, and almond milk and whisk to combine.

In a separate mixing bowl, combine the whole wheat flour, baking powder, sea salt, cinnamon and sugar. Mix the dry ingredients fully.

Add the dry ingredients to the wet and fold them together until barely moistened. Do NOT over mix. Add the strawberries and fold them into the mixture, again, minimizing the amount of mixing.

Using an ice-cream or cookie scoop, place some batter in each well of your muffin tin, about 3/4 full. Sprinkle a bit of cinnamon sugar over the top and place the tin in the oven on the center rack.

Bake for 15 minutes. They will be a light golden color and a toothpick inserted into the center of the largest one will come out clean when they are done baking.

Place the tin on a wire rack for five minutes to cool, then invert the muffins onto the rack and allow them to sit upside-down for 10 minutes to continue cooling. This will allow any extra moisture in the bottoms to move back toward the tops for better consistency.


(Recipe adapted from Veganosity)


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