INGREDIENTS:
2 Egg (whisked)
1 cup Plain Greek Yogurt
1/3 cup Maple Syrup
1/4 cup Avocado Oil
2 tsps Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 3/4 cups Spelt Flour
1 1/2 cups Strawberries (chopped)
DIRECTIONS:
Preheat the oven to 375ºF (190ºC) and line a muffin tray with liners or use a silicone muffin tray.
In a large bowl combine the eggs, yogurt, maple syrup, oil, and vanilla.
To the same bowl, add the baking powder, baking soda, and salt and mix to combine. Add the flour and use a spatula to mix just until combined. Fold in the strawberries.
Divide the batter evenly between muffin cups. Bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
NOTES:
Leftovers
Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to one week. Freeze for up to three months.
Serving Size
One serving is one muffin.
Muffin Texture
Because of the strawberries, these muffins may have a more wet and soft texture than a typical muffin.
Additional Toppings
Before baking, top muffins with coarse sugar/brown sugar.