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Strawberry Breakfast Muffins

by Joey Firoben

Ingredients

for 6 servings

  • 1 cup
    whole wheat flour (115 g)
  • 1 ¼ teaspoons
    baking powder
  • ¼ teaspoon
    salt
  • 1 cup
    strawberry, diced (200 g)
  • 2 eggs, room temperature
  • ⅓ cup
    honey (115 g)
  • ½ cup
    greek yogurt, room temperature (140 g)
  • 3 tablespoons
    coconut oil, melted, plus more for greasing

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Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the eggs, yogurt, honey, strawberries, and coconut oil until well combined.
  3. Add the flour, baking powder, and salt, and fold the batter together using a rubber spatula. Stop folding once all of the dry ingredients have disappeared into the batter.
  4. Using a medium ice cream scoop, pour one scoop full of batter into each well of a greased muffin tin.
  5. Bake for for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  6. Enjoy!
 

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