Strawberry Muffins
Total Time
32 mins
Prep Time
15 mins
Cook Time
17 mins
Rating
4.96 out of 5 stars
(21)
Ingredients
12 servings
- 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
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Preparation
Step 1
Preheat the oven to 400°F and grease a 12-cup muffin tin.
Step 2
In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
Step 3
In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
Step 4
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.
Step 5
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries.
Step 6
Use a ⅓ cup measuring cup to scoop the batter into the muffin cups.
Step 7
Bake for 17 minutes, or until the muffin tops spring back to the touch.
Step 8
Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Step 9
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Chef's notes
Toss the berries in a little flour before you fold them into the batter to prevent them from sinking.
Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
The muffins are best on the day they’re made but can be frozen for up to 3 months.
