Description
This is my two-year-old’s favorite fresh strawberry muffin recipe! While it’s a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully – I usually put half in the freezer right away and enjoy them for months!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 ¼ cups whole wheat flour
- ⅔ cup white sugar
- ¼ cup flax seed meal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk
- ¾ cup coconut oil, melted
- ½ cup applesauce
- 2 eggs, lightly beaten
- 2 cups fresh strawberries, chopped, or more to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix all-purpose flour
- oats
- whole wheat flour
- sugar
- flax seed meal
- baking powder
- and salt together in a large bowl. Stir in milk
- coconut oil
- applesauce
- and eggs. Fold in strawberries.
- Fill the prepared muffin tins evenly with batter
- about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 24