Add These Healthy Muffins to Strawberry Season

By Erika Taylor

The ultimate taste test for these healthy muffins? Max Taylor, pictured here at age 8, eats an approving third. Photo by Erika Taylor

It’s strawberry season! And it’s May, which means a full calendar for those wrapping up the school year. Make this recipe for a whole-grain, fiber- and vitamin-packed snack in the form of a delicious muffin. Top with greek yogurt or a handful of nuts for added protein. Heck, make a double batch; they will freeze.

Ingredients

1¼ cups whole wheat flour*

½ cup rolled oats*

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup milk**

⅓ cup maple syrup or honey**

¼ cup unsalted butter (melted and slightly cooled)**

2 eggs lightly beaten**

1 teaspoon pure vanilla extract

1 cup diced strawberries

1 tablespoon fresh lemon zest

*Gluten-free: Replace flour with gluten-free, 1-to-1 alternative. Use certified gluten-free oats. 

**Vegan: Replace egg with 2 tablespoons ground flaxseed and ¼ cup water. Replace butter with melted and slightly cooled coconut oil or avocado oil. Replace milk with a non-dairy alternative. Use maple syrup or another vegan liquid sweetener.

Instructions

  1. Preheat the oven to 375 degrees and grease a standard 12-muffin tin with nonstick spray, or use muffin liners. A mini muffin tin will work, but reduce the cooking time.
  2. Add flour, oats, baking powder, baking soda and salt to a medium bowl. Stir together.
  3. Add milk, maple syrup, oil, eggs, vanilla extract, strawberries and lemon zest. Stir together gently to just combine. Don’t over stir.
  4. Evenly divide the batter.
  5. Bake for 16-18 minutes (12-14 minutes for mini muffins) or until a toothpick inserted into a center comes out clean.
  6. Remove from the oven, let cool for a minute or two in the pan, transfer muffins to cool fully on a wire rack. 
  7. Enjoy.

Notes

  • Dice berries into very small pieces to ensure muffins hold together well as they bake.
  • If strawberries release more than a tablespoon of liquid when you dice them, reduce other liquid by an equal amount. 
  • Remove muffins from the pan when they come out of the oven to cool on a wire rack so they don’t continue to bake.
  • Add a delicious drizzle of ¼ cup powdered sugar whisked with 1 tablespoon milk or lemon juice.

Erika Taylor is a community wellness instigator at Taylored Fitness, the original online wellness mentoring system. Taylored Fitness believes that everyone can discover small changes in order to make themselves and their communities more vibrant, and that it is only possible to do our best work in the world if we make a daily commitment to our health. Visit facebook.com/erika.taylor.303 or email erika@tayloredfitness.com.

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