Healthier Fresh Strawberry Muffins recipe

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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

Nutrition Info

184.5 calories
carbohydrate: 24.4 g
cholesterol: 14.9 mg
fat: 8.6 g
fiber: 2.2 g
protein: 3.9 g
saturatedFat: 6.3 g
servingSize: -
sodium: 231.6 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.

  2. 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.

  3. Fill the prepared muffin tins evenly with batter, about 3/4 full.

  4. Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.

Recipe Yield

24 muffins

Recipe Note

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!

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