Monday, March 3, 2014

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:



  • 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


  • 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!

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