It’s strawberry season here and we’re all happy about that! Last weekend, we went out to one of the local farms and bought a half peck. I had plans to make a variety of things with them, but my kids ate the majority of them! I’m planning to pick up another batch this week to make some strawberry butter or jam.
If you’re a regular follower, you know I like making muffins for the kids. I loved this version and so did both kids. They’re made with whole wheat flour, packed with fresh strawberries and Chia seeds. They’re really moist and even better when you warm them up with a little pat of butter.
2 cups whole wheat white flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup of sugar (or more depending on the ripeness of the strawberries)
1 tsp vanilla
1/3 cup coconut oil, melted and cooled
1 1/2 cups diced strawberries
1 cup nonfat Greek vanilla yogurt
1/4 cup milk (I used cashew milk)
1 heaping Tbsp Chia seeds
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, mix the egg and sugar together until it is well combined. Add in the coconut oil and vanilla and then stir in the yogurt.
Gradually add in the dry mixture into the wet mixture. Add in the milk and stir until the batter is just combined. Gently fold 1 cup of the strawberries.
Fill the cups 3/4 of the way and top the muffins with the reserved strawberries. Bake for 20 to 25 minutes until they’re golden brown. Allow the cool in the pan for 5 minutes and then transfer to a cooling rack to completely cool.
Source: Keeper of the Home