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Healthy Strawberry Muffins Recipe

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These Healthy Strawberry Muffins are a wholesome and delicious treat made with whole wheat flour, rolled oats, and fresh strawberries. Naturally sweetened with maple syrup and enhanced with a hint of lemon zest, they offer a moist, tender crumb perfect for breakfast or a snack. Made with simple, nutritious ingredients, these muffins are ideal for those seeking a healthier baked good without compromising on flavor.

Ingredients

Dry Ingredients

  • 1¼ cups whole wheat flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup milk
  • ⅓ cup maple syrup (or honey)
  • ¼ cup unsalted butter (melted and slightly cooled or avocado or coconut oil)
  • 2 eggs (lightly beaten)
  • 1 teaspoon pure vanilla extract

Additional Ingredients

  • 1 cup diced strawberries (stems removed)
  • 1 tablespoon fresh lemon zest (optional but recommended)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375 degrees F (190 degrees C) and grease a standard 12-cup muffin tin with nonstick spray to ensure easy muffin removal later.
  2. Combine dry ingredients: In a medium bowl, mix together the whole wheat flour, rolled oats, baking powder, baking soda, and salt until well incorporated.
  3. Mix wet ingredients and fruit: Add the milk, maple syrup (or honey), melted butter (or oil), lightly beaten eggs, vanilla extract, diced strawberries, and lemon zest if using, to the dry ingredients. Stir gently until just combined to avoid overmixing which can result in dense muffins.
  4. Fill muffin tin: Evenly distribute the batter into the prepared muffin tin, using about ¼ cup of batter per muffin cup to ensure uniform size and baking.
  5. Bake the muffins: Place the muffin tin in the preheated oven and bake for 16-18 minutes. Check doneness by inserting a cake tester or toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  6. Cool and serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for 1-2 minutes. Then transfer them to a wire rack to cool completely. Use a paring knife around the edges if necessary to help release the muffins. Serve them slightly warm or at room temperature for best flavor.

Notes

  • You can substitute maple syrup with honey or another liquid sweetener of choice.
  • Butter can be replaced with avocado oil or coconut oil for a dairy-free option.
  • The lemon zest adds a fresh flavor twist but is optional.
  • Do not overmix the batter to keep muffins light and tender.
  • Ensure strawberries are diced small to distribute evenly in the muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipefeastful.com/healthy-strawberry-muffins-recipe/