Strawberry Oat Muffins

Strawberry Oat Muffins

Ingredients:

• 1 ¼ cups whole wheat flour
• 1 ¼ cups rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ cup unsweetened applesauce
• ½ cup strawberry puree (toss a few large hulled berries into a food processor and pulse until you    have ½ cup of puree)
• ½ cup low-fat buttermilk
• ¼ cup pure vanilla agave nectar (Trader Joe’s) or other liquid sweetener of choice (honey, pure        maple syrup, etc.)
• 2 Tbsp canola oil
• 1 tsp vanilla bean paste or pure vanilla extract
• 1 large egg
• 1 cup hulled & diced strawberries (measure after chopping)

Directions:

Preheat oven to 350 degrees F.

Coat a 12 cup muffin pan with canola oil or line with paper cups.

In a medium bowl, combine the first 6 ingredients (through cinnamon), and set aside.

In a large bowl, whisk together the next 7 ingredients (applesauce through egg).

Add the dry ingredients into the wet, stirring until moistened. Gently fold in the diced strawberries.

Use an ice cream scoop (for uniformly-sized muffins) to spoon batter into prepared muffin pan.

Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.