Because I’m leaving tomorrow to prepare for my sister’s wedding and I needed to finish my strawberries… Because Alex needs breakfast for the week… Because my strawberries were on their last leg… Because there was only one blueberry muffin left… I made these strawberry muffins today. But really, who needs a reason to make strawberry muffins? Especially when they’re mini.
1 1/2 cups white whole wheat flour
1/2 cup rolled oats
1 T baking powder
1/2 t salt
1 1/2 cups strawberries, chopped into pieces
1 T + 1 t ground flax seed
3 T water
6 packets truvia (or 1/2 cup sugar)
1-5.3 oz. container plain greek yogurt (a bit more than half a cup)
1/2 cup unsweetened applesauce
1/2 t almond extract
1/2 t vanillaIn a small bowl, combine the flour, oats, baking powder, cinnamon, nutmeg and salt. Set aside. In a medium sized bowl, whisk together the flax seeds and water, until thick and foamy. Whisk in the truvia until well combined. Add in the greek yogurt, applesauce, extracts and agave nectar. Stir until well incorporated. Add the strawberries to the flour mixture and toss lightly to blend together. Slowly add the flour mixture to the wet mixture and stir until just combined – do not overmix!
Scoop with a small spoon into a lined & greased mini muffin tin and bake at 350ºF for 12-15 minutes. Remove from the pan and cool on a wire rack.