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Healthier Fresh Strawberry Muffins

Fresh fruit is naturally sweet and packed with nutrients like fiber, vitamins, and minerals.

Recipe Summary Healthier Fresh Strawberry Muffins

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!

Ingredients | Healthier Dessert Options To Buy

2 cups all-purpose flour

1 ½ cups rolled oats

1 ¼ cups whole wheat flour

⅔ cup white sugar

¼ cup flax seed meal

2 tablespoons baking powder

1 teaspoon salt

1 ½ cups milk

¾ cup coconut oil, melted

½ cup applesauce

2 eggs, lightly beaten

2 cups fresh strawberries, chopped, or more to taste

Directions

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.

Sometimes I vary the oil and applesauce a bit - as long as the oil and applesauce equals 1 1/4 cups total, it's turned out fine. You can also sprinkle some raw sugar over the top before baking to make these more of a dessert.

I usually heat the coconut oil a bit to make it a liquid for measuring, which also helps it mix in well. If you add cold milk to coconut oil, it will clump up.

You can mash a few of the strawberries to add more color and strawberry flavor, if desired.

Info | Healthier Dessert Options To Buy

prep: 15 mins cook: 20 mins total: 35 mins Servings: 24 Yield: 24 muffins

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