When the season changes and the new crops of fruits and vegetables return to our farmer’s market, we get totally excited. And when strawberries start showing their face again, we feel like we’ve gone to heaven. There’s nothing better than that bright red berry staring back at you ready to be devoured!
Fresh strawberries are sweet, juicy, and delicious (and get better the warmer it gets). This year, we wanted to add a new strawberry recipe to our repertoire.
We wanted to make these Strawberry Muffins with as many good-for-you ingredients as possible. Instead of a lot of added sugar which muffins typically have, we went for honey, which is a great natural sweetener. They’re just as delicious as the sugar-packed ones you get from the store, but you can feel a little bit better about feeding them to your little ones!
You may be pleasantly surprised to hear that these big red berries contain more Vitamin C than some citrus fruits as well as being high in fiber, folate, and potassium. A one-cup serving provides kids with a whopping 140% of their recommended daily dose of Vitamin C!
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 3/4 cup milk (low fat or whole cow’s milk, almond, rice, or soy milk will work)
- 1/4 cup oil, vegetable or canola
- 1/2 cup honey or agave nectar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cups strawberries, chopped
- Preheat oven to 375 degrees.
- In a bowl, combine the first 3 ingredients.
- In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
- Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated. Try not to over mix the batter.
- Add the strawberries to the batter and slowly combine.
- Line or grease muffin tins and fill 2/3 of the way with batter.
- Bake for 20 minutes or until a toothpick tester comes out clean.
- Coool and serve.