Strawberry Muffins
These strawberry muffins are a burst of sweet, juicy flavor in every bite, perfect for breakfast or a midday treat. Ready in just 15 minutes of prep, they’re an effortless way to bring a touch of homemade warmth to your day.
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1¼ cups diced strawberries
- ½ teaspoon flour to dust the 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, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
- Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
- Pour the dry ingredients into the bowl of 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, and then transfer to a wire rack to cool completely.
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