Strawberry Lemon Muffins

Photo by Mary Ann R.
Adapted from today.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from today.com

Ingredients

  • 1

    cup all purpose flour

  • 1

    cup whole wheat flour

  • 1/4

    cup quick cooking oats

  • zest of 1 lemon

  • 1/2

    tsp. baking soda

  • 2

    tsp. baking powder

  • 1

    egg

  • 2/3

    cup unsweetened apple sauce

  • 1/4

    cup coconut oil melted and cooled

  • 1/4

    cup organic cane sugar

  • 1/4

    cup maple syrup

  • 1

    tsp. vanilla

  • 1/4

    cup cashew milk

  • 1

    cup chopped fresh strawberries

  • extra cane sugar for sprinkling the top before baking

Directions

Preheat oven to 375 degrees In a large mixing bowl mix together the flours, oats, lemon zest, baking soda, and baking powder. In a separate bowl beat the egg, apple sauce, coconut oil, maple syrup, sugar, vanilla and cashew milk together until well combined. Slowly add the dry ingredients in small batches to the wet ingredients being careful not to over mix. With a rubber spatula fold in the strawberries. Place paper muffin liners into 9 muffin cups. Spray them with cooking spray for good measure. Using an ice cream scoop, portion out one scoop per muffin cup. Sprinkle the tops with organic cane sugar. This is optional, but will provide a nice crunchy top. Bake for 21-25 minutes or until a toothpick put in the center comes out clean.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: