Strawberry Mini Muffins

How was your weekend? Mine was great- lots of time with this peanut:

Such a great running partner! We also had a good amount of family time, including brunch at Josh’s parent’s house. Josh’s Dad makes the best coffee:

We also went out for Mexican food. Looks like the peanut likes chips, guacamole & salsa as much as I do (note: she didn’t actually take a full on bite of the guacamole haha):

For brunch at Josh’s parents, I brought strawberry muffins. They are refined sugar and dairy free. I used this awesome weelicious recipe with a couple tiny changes:

Ingredients:

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup almond milk
• 1/4 cup vegetable or canola oil
• 1/2 cup honey or agave nectar (I used agave)
• 1 teaspoon vanilla extract
• 1 1/2 cups strawberries, chopped

Directions:

• Preheat oven to 375 degrees.
• In a bowl, combine the first 3 ingredients.‬
• In a separate bowl, whisk egg and add milk, oil, agave, vanilla 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 a mini muffin tin and fill 2/3 of the way with batter.‬
• Bake for ~15 minutes or until toothpick tester comes out clean.‬
• Cool and serve.‬

 

      

Have a good one!