Pasta topped with colorful shrimp and asparagus. Garlic bread and salad are optional.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 ¼ cups whole wheat flour
- ⅔ cup white sugar
- ¼ cup flax seed meal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk
- ¾ cup coconut oil, melted
- ½ cup applesauce
- 2 eggs, lightly beaten
- 2 cups fresh strawberries, chopped, or more to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
- Fill the prepared muffin tins evenly with batter, about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.
- Sometimes I vary the oil and applesauce a bit – as long as the oil and applesauce equals 1 1/4 cups total, it’s turned out fine. You can also sprinkle some raw sugar over the top before baking to make these more of a dessert.
- I usually heat the coconut oil a bit to make it a liquid for measuring, which also helps it mix in well. If you add cold milk to coconut oil, it will clump up.
- You can mash a few of the strawberries to add more color and strawberry flavor, if desired.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 232 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I loved these muffins! I added some Ceylon cinnamon to the batter, and substituted more applesauce for the oil. Great recipe! Next time I might throw in some pecans.