Strawberry Wheat Germ Muffins
If you’re looking for a wholesome, moist, and delicious breakfast muffin – this one fits the bill!
I recently made muffins for a friend of mine who gave birth and as I was baking my 3 year old asked meif she can have a one of the muffins.
I was sad to tell her she can’t because it that particular recipe had eggs in it, but I promised her I’d make her a batch she can eat without eggs!
It took me 5 batches of recipe testing this Strawberry Wheat Germ Muffins to get it right and good enough to share on the blog (although my 3 year old happily ate from all 3 batches) – but I finally nailed it!
So excited to share this recipe with you! Its a great option for a grab-n-go breakfast or snack! Enjoy!
Strawberry Wheat Germ Muffins
- 1 cup white whole wheat
- 1 cup toasted wheat germ
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1/3 coconut cup oil, melted
- 1/3 cup granulated sugar
- 1 cup fresh strawberries, chopped
- pinch of salt
- zest of 1 lemon
- Whisk together white whole wheat, wheat germ, baking powder, baking soda, pinch of salt, and sugar in large bowl.
- Make a well in the middle of the dry ingredients and add apple cider vinegar, coconut milk, coconut oil, vanilla extract, and lemon zest. Whisk until just blended (do not overmix, some lumps are okay)
- Fold in 3/4 cup of chopped strawberries. Sprinkle the remaining strawberries on top.
- Scoop batter into cupcake baking pan lined with baking cups – makes 12 muffins.
- Bake 20 to 25 minutes or until toothpick comes out clean. Allow to cool 5 minutes before removing from pan. Enjoy!
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