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
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.