AuthorMariaCategoryMuffins, Nut-Free, Spring, Vegetarian
2 ½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk (or yogurt)
¼ cup honey
½ cup coconut oil, melted
1 egg
2 tsp vanilla extract
2 cups strawberries, hulled and chopped
¼ cup fresh mint, finely chopped
¼ cup cane, turbinado, or coconut sugar (optional)
1
Preheat oven to 375°F.
2
Combine dry ingredients in a large bowl. In a separate bowl, combine wet ingredients (buttermilk through vanilla). Pour wet ingredients into dry ingredeints and stir to mix. Stir in strawberries and mint.
3
Spoon batter into prepared muffin tins. If desired, sprinkle tops with sugar. Bake for 20 minutes, or until toothpick inserted into center comes out clean. Let cool in pans for 5 minutes. Remove and cool on wire rack. Enjoy!
Ingredients
2 ½ cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk (or yogurt)
¼ cup honey
½ cup coconut oil, melted
1 egg
2 tsp vanilla extract
2 cups strawberries, hulled and chopped
¼ cup fresh mint, finely chopped
¼ cup cane, turbinado, or coconut sugar (optional)
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