Ingredients:

  • 1 ½ cups (190g) whole wheat flour
  • ½ cup (100g) coconut sugar or brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup (120ml) unsweetened almond milk (or milk of choice)
  • ⅓ cup (80ml) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 ½ cups (240g) fresh strawberries, hulled and chopped

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners or grease lightly.
  2. In a large bowl, combine the dry ingredients: whole wheat flour, coconut sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the wet ingredients: egg, almond milk, applesauce, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
  5. Gently fold in the chopped strawberries until evenly distributed.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.