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.
On Sunday (yesterday), I made berry pancakes for breakfast. There were blueberry, raspberry and strawberry pancakes stacked up nice and high, and they were full of protein, fiber and the like. And they were so delicious. Once I perfect that recipe a bit more, I’ll surely be sharing it. But anyway. The strawberry pancakes were like little bites of heaven. That combination was absolutely amazing. Sure, the raspberry was good, and so was the blueberry, but the strawberry knocked both of those out of the water. I think it was the ripeness of the strawberries. So of course when debating what kind of muffins to make next, it had to be strawberry. I wanted that flavor again.
Now, for this recipe, I used about the same as for the blueberry muffins, but I added a few spices in to amp up the flavors. These are healthy muffins, but you wouldn’t know it by the taste! Perfect for quick breakfasts.
Because I wanted to actually use liners this time, and I don’t have any regular sized cupcake liners, I made mini muffins! They’re so adorable. And I love that I can now eat three instead of just one!
How cute are these?! Make them! And make sure you use extra ripe berries – it really makes a difference! Pop ’em in the freezer in an airtight container and you’ve got snacks/breakfast for at least a week!
Whole Wheat Strawberry Mini Muffins
yields about 3 1/2 dozen mini muffins
1 1/2 cups white whole wheat flour
1/2 cup rolled oats
1 T baking powder
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 cups strawberries, chopped into pieces
1 T + 1 t ground flax seed
3 T water
1 1/2 cups strawberries, chopped into pieces
1 T + 1 t ground flax seed
3 T water
1/3 cup agave nectar
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.
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.