I don’t normally buy strawberries out of season, because well….they are pretty sad to eat alone, as they are never truly ripe, but this recipe for strawberry muffins was worth it, to have a bite of summer in the middle of Winter. The boys loved them. They are between dessert and a morning muffin, pairing well with an omelet for breakfast. It will become a regular recipe come summer when the berries are pouring in….
- 1 cup whole wheat pastry flour
- 1¼ tsp baking powder
- ¼ tsp fine sea salt
- 2 large eggs, room temperature
- 1/3 cup raw honey
- ½ cup strawberry or vanilla yogurt, room temperature
- 3 Tbsp coconut oil, melted
- 1 cup fresh strawberries, diced
Preheat oven to 375°, line a 12 count muffin tin with paper liners.
In a small bowl, whisk the flour, baking powder, and salt together.
In a large mixing bowl, whisk together the eggs, honey and yogurt till smooth. Add in the oil, whisk in.
Add the flour to the wet ingredients, stir till combined.
Fold in the strawberries.
Divide batter between the baking cups.
Bake for 20 to 25 minutes, until golden on top and a toothpick comes out clean, when inserted in the center of a muffin.
Let cool fully on a rack.
Store in a tightly sealed container, or freeze for long-term storage.
Makes 12 muffins.