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!
Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
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.
Fill the prepared muffin tins evenly with batter, about 3/4 full.
Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.
Per Serving: 185 calories; protein 3.9g; carbohydrates 24.4g; fat 8.6g; cholesterol 14.9mg; sodium 231.6mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.