Whole Wheat Strawberry Muffins
These whole wheat strawberry muffins are made with whole wheat pastry flour, lightly sweetened with coconut sugar, and bursting with fresh strawberries. You’ll never be able to tell these are actually healthier and free of refined sugars!
Josh and I went picking strawberries this weekend and it was actually pretty fun. The weather hasn’t been all that great lately, but that didn’t put a damper on things. We made out with almost 7 pounds of strawberries (for only $12!). I decided to whip up a couple batches of strawberry muffins and I’m really glad that I did.
I used whole wheat pastry flour in these muffins, this was actually my first time using it and I’m pretty much in love with the stuff! It makes baked goods so light and soft, as opposed to regular whole wheat flour which can make them much denser. I can’t believe I’ve gone 25 years without baking with it!
I also sweetened these muffins with coconut sugar, which has more minerals and a lower glycemic index than regular sugar. You can feel free to substitute the coconut sugar with regular sugar, but I definitely recommend the coconut sugar if you have any on hand.
These muffins would be great to eat with breakfast or for a quick snack. Enjoy!
Whole Wheat Strawberry Muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup oil
- 1/2 cup coconut sugar
- 1 large egg
- 1/2 cup unsweetened almond milk*
- 1/2 tsp vanilla
- 1 cup strawberries chopped*
Instructions
- Preheat oven to 375 degrees. Spray a muffin pan with cooking spray or line with paper liners.
- In a large bowl, mix together whole wheat pastry flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the oil, coconut sugar, egg, milk, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing until just fully combined. Fold in the chopped strawberries.
- Spoon mixture into the muffin cups (about halfway full) and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Notes
2. Or milk of choice.
3. If using frozen strawberries, only allow to thaw for a few minutes then chop and add to batter.
Store in an airtight container and refrigerate for up to 2-3 days. After that I suggest freezing the muffins and microwaving for 30-45 seconds when ready to eat.
Adapted from All Recipes
I loved this recipe! My husband is diabetic and these were low on the glycemic scale. I used liquid coconut oil for the oil. I used half strawberries and half blueberries. He loved them. Thanks for the recipe!
So happy to hear that he loved the muffins!
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They are a great excuse to try out coconut sugar. Thanks for pinning girl!
I’ve never been strawberry picking but have always wanted to, I’m bet it’s a blast! And these strawberry muffins look delicious! I loved that you used whole wheat flour, too. I’ve just started using it in baking and I love it!
It’s really fun! I love using whole wheat flours too, especially when no one can notice the difference.
These look so good! I’ve used whole wheat pastry flour before as well, and am totally in love with it! I tried it while I was living with some girls in my uni days. We made breads and muffins and cookies. It’s so darn good! I unfortunately, live with someone w celiac disease now, so I can’t use it, but I still dream about it! I can probably replace the flour with GF all-purpose flour. I love this recipe and the coconut sugar -yum! Strawberries are soooo sweet when baked. Love!
I’m planning on trying out some bread recipes with it too.. fingers crossed! I’m sure a GF all-purpose flour would work with this as well 🙂
Love including coconut sugar to baked goods. This recipe sounds delicious. I wish there were a place here to go berry picking. Lucky lady Thanks for coming up & sharing this recipe with all of us, Danielle!
I’m a fan of the coconut sugar now!
I’ve never used coconut sugar, but these look scrumptious! Putting coconut sugar on my baking/cooking bucket list of ingredients to use. 🙂
I haven’t used it much, but it was great in these muffins. I’ll definitely be using it more now!