Fresh Strawberry Muffins 4 Ways

From oat bran and Greek yogurt to coffee cake and more, these muffins are made with sweet, fresh strawberries.

Strawberry Oat Bran Muffins
Ingredients :

  • 3 eggs
  • 1 ripe banana, mashed
  • 1/4 cup coconut oil, melted and cooled
  • 2 teaspoon pure vanilla extract
  • 2 tablespoon unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 1 3/4 cups spelt flour
  • 3/4 cup oat bran
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup strawberries, diced

Instructions :

  • Preheat oven to 375 degrees F and grease a muffin tin with coconut oil.
  • In a large mixing bowl, combine the banana, coconut oil, pure maple syrup, eggs, vanilla extract, and milk.
  • In a separate bowl, mix together the oat bran, flour, baking powder, and sea salt.
  • Slowly add the wet ingredients to the dry ingredients and stir to combine.
  • Fold in the strawberries.
  • Fill each muffin tin about 3/4 full.
  • Place in the oven for 12-15 minutes or until the muffins are springy on top.
  • Remove from oven and allow to cool.

Strawberry Greek Yogurt Muffins
Ingredients :

  • 1 1/2 cups plain greek yogurt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pure maple syrup
  • 3 tablespoons coconut oil, melted and cooled
  • 1 1/2 cups spelt flour
  • 3/4 cup rolled oats, uncooked
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup fresh strawberries, diced

Instructions :

  • Preheat oven to 375 degrees F and grease a muffin tin with coconut oil.
  • In a large mixing bowl, combine the greek yogurt, egg, coconut oil, and vanilla extract.
  • In a separate bowl, mix together the flour, rolled oats, coconut sugar, baking powder, and sea salt.
  • Slowly add the wet ingredients to the dry ingredients and stir to combine.
  • Fold in the strawberries.
  • Fill each muffin tin about 3/4 full.
  • Place in the oven for 16-18 minutes or until the muffins are springy on top.
  • Remove from oven and allow to cool.

Strawberry Coffee Cake Muffins
Ingredients For the muffins :

  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups spelt flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup fresh strawberries, diced

Ingredients For the crumble :

  • 1/4 cup coconut oil, softened
  • 1/2 cup spelt flour
  • 1/3 cup coconut sugar
  • 1 teaspoon ground cinnamon

Instructions :

  • Preheat oven to 375 degrees F and grease a muffin tin with coconut oil.
  • In a large mixing bowl, combine the wet ingredients for the muffins, including the coconut oil, maple syrup, egg, vanilla extract, and almond milk.
  • In a separate bowl, mix together the the dry ingredients for the muffins, including the flour, baking powder, and sea salt.
  • Slowly add the wet ingredients to the dry ingredients and stir to combine.
  • Fold in the strawberries.
  • Fill each muffin tin about 3/4 full.
  • To make the crumble, combine the softened coconut oil, flour, cinnamon, and sugar. Sprinkle the crumble over the top of the muffins evenly.
  • Place in the oven for 14-16 minutes or until the muffins are springy on top.
  • Remove from oven and allow to cool.

Chocolate Strawberry Muffins
Ingredients :

  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1/2 cup unsweetened applesauce, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups spelt flour
  • 1/2 cup dark cocoa powder
  • 1/2 cup coconut sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips
  • 1 cup fresh strawberries, diced

Instructions :

  • Preheat oven to 375 degrees F and grease a muffin tin with coconut oil.
  • In a large mixing bowl, combine the wet ingredients, including the applesauce, eggs, almond milk, and vanilla extract.
  • In a separate bowl, mix together the the dry ingredients, including the flour, cocoa powder, coconut sugar, baking powder, and sea salt.
  • Slowly add the wet ingredients to the dry ingredients and stir to combine.
  • Fold in the strawberries and chocolate chips.
  • Fill each muffin tin about 3/4 full.
  • Place in the oven for 12-15 minutes or until the muffins are springy on top.
  • Remove from oven and allow to cool.

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