Description
Delicious and moist strawberry muffins perfect for breakfast or a snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup coconut sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chopped strawberries.
- Spoon the batter into muffin cups about three-quarters full and top with additional strawberry chunks.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for five minutes before transferring to wire racks.
Notes
- For added flavor, you can sprinkle sugar on top of the muffins before baking.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg