Hi Everyone!  It is strawberry season here in Florida, so strawberries are in abundance!  I decided to make these strawberry breakfast muffins to take to work and they were a huge hit!  People were coming to my office asking for more all day even after they were gone.  I adapted this recipe from a blueberry muffin recipe that I like to use and I actually think that the strawberries tasted even better!  These muffins are super easy to make, and are just barely sweetened, so they are not unhealthy either.  I think they would be delicious served up with a scrambled egg for a nutritious balanced breakfast.   They are also easy to bring on the go and eat anywhere.

Strawberries are a healthy addition to your diet:

• Strawberries contain flavonoids, which can reduce the risk of heart attack.
• They are high in fiber, which can help with digestion and constipation.
• Strawberries have a low glycemic index, which means they do not cause a large spike in blood sugar.
• They are also a great source of folic acid, which is an important nutrient for pregnant mothers.
• Reference: https://www.medicalnewstoday.com/articles/271285.php

Simply Scrumptious by Sarah contains affiliate links(Amazon.com).  I may receive a small commission if you follow these links and make a purchase.

I hope that you all will enjoy this recipe as much as I did! 

 If you are looking to make blueberry muffins you can simply substitute them in this recipe or try these delicious Vegan Blueberry Lemon Muffins!

Yield: 1 dozen

Strawberry Breakfast Muffins

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 3/4 cups enriched flour
• 2 1/2 tsp baking powder
• 2 Tbsp of sugar
• 3/4 tsp salt
• 1 cup strawberries, washed and chopped finely
• 1 egg, beaten
• 1/2 cup milk
• 1/3 cup coconut oil
• Coarse sugar to sprinkle on top of muffins

Instructions

Preheat your oven to 400F. Line a muffin tin with 12 liners. Stir the flour, baking powder, sugar, and salt together in a large mixing bowl. Add the strawberries to this mixture and stir so that they are throughout the mixture. Create a well in the center of this mixture.

Melt the coconut oil so that it is just liquid, but not hot. If it becomes hot, allow it to cool slightly. Mix together the egg and the milk. Add the coconut oil to the egg and milk mixture. Add the combined liquid into the well created in the flour mixture. Stir only until all ingredients are combined. DO NOT OVER STIR, or the muffins will be tough.

Fill the muffin pan so that each area is approximately 2/3 full. Sprinkle a tiny bit of coarse sugar on top of each muffin for decoration. Bake for 25 minutes, until muffins are slightly browned.

Enjoy!

Notes

I would love to hear how you like this recipe if you make it! Please leave a comment!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 290mgCarbohydrates: 23gFiber: 1gSugar: 6gProtein: 3g

Nutrition Information is automatically calculated by Nutritionix and may not always be accurate.