Strawberry Muffins
Ingredients
The dry ingredients
-
¾
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
¾
cup
whole wheat flour
-
½
cup
almond flour
-
2
tablespoons
almond flour
-
1
tablespoon
aluminum-free baking powder
-
½
teaspoon
cinnamon
-
½
teaspoon
sea salt
-
½
teaspoon
flour (to dust strawberries)
The wet ingredients
-
1
cup
unsweetened almond milk
-
¼
cup
extra-virgin olive oil
-
2
large
eggs
-
½
cup
cane sugar
-
1
teaspoon
vanilla extract
The fruit
-
1¼
cups
diced strawberries
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
- In a large bowl, whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
- Dust the strawberries with the ½ teaspoon of flour to prevent them from sinking.
- Pour the dry ingredients into the wet ingredients and stir to combine.
- Gently fold in the strawberries.
- Use a ⅓ cup measuring cup to scoop the batter into the muffin cups.
- Bake for 17 minutes or until the muffin tops spring back to the touch.
- Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
5g
Total carbohydrates
23g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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