Whole Wheat Strawberry Buttermilk Muffins
Loaded with strawberries these whole wheat strawberry buttermilk muffins are a healthy a delicious option for breakfast or any time of day.
Equipment
- 12 cup muffin pan
Ingredients
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 1/3 cup olive oil
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup strawberries diced
Instructions
- Preheat oven to 350°
- In a large bowl whisk together the flour, baking powder and salt. In a medium bowl whisk together buttermilk, olive oil, honey, eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir with a spoon until just combined (You may have a few lumps, this is just fine). Fold in the diced strawberries.
- Spray the muffin pan with cooking spray. Evenly divide batter between the 12 muffin cups.
- Bake muffins for 20-22 minutes until the muffins are golden brown on top. Muffins are done if a toothpick inserted in the middle comes out clean.
- Cool muffins for at least 10 minutes before removing from the pan. Running a knife around the edge of the muffin cup may help to loosen the muffins if needed.
Notes
Storing Muffins: These muffins can be stored at room temperature for 3 days, in the refrigerator for 6 days or frozen in a freezer bag for 3 months.
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