We are so excited about these Strawberry Muffins! We had so much fun taking photos of them as a family. As soon as the photos were taken, our toddler boys dove right in! They love them, and I'm looking forward to packing them in lunches this week!
The first time I made them, I used a cup of honey. The second test, I only had about a half cup of honey left, so I used real maple syrup for the other half cup, and we liked this batch even better! Since these muffins are pretty light, the maple syrup added extra depth and a richer sweetness. They're delicious either way! The real bites of strawberries in each one are so good!
Also, our muffins were the perfect golden brown at 25 minutes but still pretty moist inside. You can either pull them out of the oven at 25 minutes and let them continue to cook in the pan as they cool. Or you can cover them with a piece of foil, let them cook in the oven for a total of 28 minutes if you like them a little more done.
adapted from Elana's Pantry
Yields 12 muffins
3 cups Guiltless Superfood Flour
1/4 tsp sea salt
1 tsp baking powder
1/2 cup honey
1/2 cup real maple syrup
1 tbs vanilla extract
1 cup finely chopped strawberries
Preheat oven to 355 degrees. Spray muffin pan with non-stick cooking spray. (I also made some in muffin liners, but prefer them without.)
In a large mixing bowl, add dry ingredients: Guiltless flour, salt, and baking powder. Mix till combined. Crack in eggs. Mix until combined. Add honey, maple syrup and vanilla. Mix on medium/high speed until smooth and thoroughly combined. Fold in strawberries by hand.
Using an ice cream scooper - scoop batter into muffin holes.
Bake for 25-28 minutes. If getting dark, cover with foil at 25 minutes.
Place on cooling rack and let cool for at least 15 minutes.