Ingredients

The following ingredients have 12 Servings
  • 2 cups white whole wheat flour
  • 1 cup strawberries (fresh)
  • 1 banana (medium)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1/2 cup coconut palm sugar
  • 2 eggs (large)
  • 1 teaspoon vanilla
  • 1 cup Almond Breeze Unsweetened Original Almondmilk
  • 1/4 cup honey
  • 3 tablespoons coconut oil
  • honey + unsweetened coconut flakes

Instruction

  • First, preheat oven to 350ºF and line a muffin tin with muffin liners. Spray with nonstick coconut oil cooking spray and set aside.
  • Place almond milk, honey, banana, and strawberries in a blender and mix on high until strawberries are pulverized and the consistency is smooth.
  • Add the rest of the ingredients (minus the coconut oil) and blend on high until smooth.
  • Finally, partially melt your coconut oil and add to batter and blend on high one more time until everything is mixed.
  • Fill the muffins almost to the top with batter.
  • Bake at 350ºF for 20 minutes or until you do the toothpick test and it comes out clean.