5/5
(1 Votes)
Ingredients
- 2 2 2 cup – flour, whole wheat
- 1 1/2 1 1/2 1/2 teaspoon – baking powder
- 1/2 1/2 1/2 teaspoon – baking soda
- 1/2 1/2 1/2 tablespoon – cinnamon
- 2 1/4 2 1/4 1/4 cup – strawberries
- 2 2 2 large – egg
- 1/2 1/2 1/2 cup – yogurt, plain
- 1/3 1/3 1/3 cup – coconut oil
- 1 1 1 teaspoon – vanilla extract
- 1/2 1/2 1/2 cup – maple syrup, pure
Preparation
Step 1
1. Preheat oven to 350 F, and grease a muf×n tin (or use a silicone muf×n pan.)
2. In a large bowl, mix Øour, baking powder, baking soda, and cinnamon.
3. Fold in ×nely diced strawberries (save 1/4 cup for garnish) and stir to coat.
4. In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and maple syrup.
5. Pour wet ingredients into dry ingredients and stir until well-combined. Do not
over-mix.
6. Portion batter equally into muf×n pan. (You should get 12 over-sized muf×ns.)
7. Bake 22-25 minutes, or until muf×ns are completely set and golden brown.
8. Cool slightly, and enjoy! Refrigerate leftovers up to 3 days.