I am a muffin maniac! I think I love them so much because you can use a variety of ingredients based on what foods are in season. In the summer months I love my berry muffins and in the fall I take comfort in pumpkin spice anything.
Lately I have been craving fresh berries, a true sign that spring is here. In Ontario strawberry season starts as early as May! In fact, I have a little plant of my own growing and I can't wait to enjoy them (hopefully before the birds do).
Click here to check out Foodland Ontario's seasonal availability guide to learn more about what fruits and veggies are in season.
If you love strawberries and muffins as much as I do, I am sure you will love this healthy recipe. Enjoy warm with some almond or peanut butter spread on top.
1 cup rolled oats
1 cup whole wheat or spelt flour
1 tsp. baking powder
3 tbsp. chia seeds
3 tbsp. maple syrup
1 cup strawberries, chopped into small pieces
½ cup plain Greek, Skyr, or coconut yogurt
¼ cup coconut oil, melted
1 tsp. vanilla extract
Preheat oven to 375 F
Combine all dry ingredients in a bowl.
Whisk two eggs together in separate bowl. Add maple syrup, strawberries, yogurt, and melted coconut oil. Mix together well.
Pour liquid mixture into dry and mix together (the dough will be thick).
Grease muffin tin with coconut oil or line with silicone cups (that’s what I like to use). Take 2 or more tbsp. of muffin dough and place in muffin cup.
Option: mix together 4 tbsp. rolled oats with 1 tbsp. maple syrup, crumble over top of muffins before baking.
Bake for 22-24 minutes.
Until next time,
Eat Right Feel Right - Angela XO