I love, love, love having muffins in the freezer to pull out throughout the week for breakfast or a quick snack. I often serve them to my (almost) 14 month old and 4 year old daughters, too.
I just bought 2 huge containers of strawberries and raspberries at Costco yesterday and wanted to use some of the berries in a recipe so none of them went to waste. I also had some strawberry Kefir in the fridge that I wanted to use up.
I quickly jotted down this recipe, mixed everything up, said a prayer that they would turn out, and threw them in the oven. My prayers were answered because these little guys are delish!
Cleaned Up Strawberry Muffins
Serving Size: 12 regular sized muffins
1 c. whole wheat pastry flour
1 c. oat flour (pulverized rolled oats -- I use my blender to grind them up!)
1/4 c. ground flax
1/2 tsp baking soda
1/4 tsp Himalayan sea salt
1 T. baking powder
4 pkts. Stevia
2 T coconut oil (melted)
1/2 c. Strawberry kefir
1/2 c. lowfat yogurt, plain
2 T honey
1 tsp vanilla
6 lg. strawberries, finely chopped
1 c. fresh raspberries (opt. - if you don't add these, add a few more strawberries)
Preheat oven to 350 degrees F. Spray muffin tin with non-stick spray or grease with coconut oil. Combine dry ingredients in a small bowl. Combine wet ingredients in a medium bowl (wait to add berries until everything else is mixed). Combine the wet and dry ingredients. Batter will be a little lumpy. Add the berries and stir a few times until evenly distributed. Fill each muffin cup 1/2 - 3/4 of the way full and bake 16-18 minutes until they pass the toothpick test!