June 7, 2016

Whole Wheat Strawberry Muffins

The smell of the maple syrup baking in the oven makes your house smell like there are pancakes cooking away on a Sunday morning!

I literally said out loud the other day, "are you freakin' kidding me?  This smell is amazing!"

Full of strawberry flavor
Just enough sweetness
Makes your house smell like a maple syrup conglomerate


Whole Wheat Strawberry Muffins 
Adapted from Sweet Little Kitchen


-1 egg yolk

-1 egg
-1/2 cup milk ( I used skim)
-1/2 cup maple syrup or honey ( I used organic maple syrup)
-1 tsp. vanilla extract
-1 stick of unsalted butter, melted
-1 cup whole wheat flour
-1/2 cup AP flour
-2 tsp. baking powder
-1 tsp. salt
-cooking spray or muffin liners


-Preheat oven to 375 degrees.
-In a large mixing bowl, combine the egg yolk, egg, milk, vanilla, maple syrup or honey, vanilla and melted butter together until smooth. Slowly add in both flours, baking powder and salt. Stir until just combined.
-Gently fold in the strawberries.
-Scoop the batter in prepared muffin tin ( I sprayed the tin with coconut oil spray)
-Place in oven and bake for 20 minutes.  Remove from oven and let muffins cool completely.

Claire dug these and that's what I want to do more of. For easy breakfasts and snacks when we're on the go, I like making easy and healthy muffins or bars like these and take them out of the freezer as we go.  Muffins especially are perfect for freezing.


-If you use honey in this recipe, first spray your measuring cup with some cooking spray.  The honey will slide right out.

-Melt the butter in a small sauce pan over medium high heat and keep an eye on it so as not to burn it.  Keep stirring and once completely melted, take off heat.  It was the last thing I added to the rest of the ingredients.

Hope you enjoy!

Let me know if your kids tried them/liked them.

All that strawberry goodness!


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