I’m not too much of a breakfast person. I never have been and I probably never will be. It has nothing to do with breakfast foods themselves (I looove brinner). Just the fact that I move more like a slug and less like a person before 8am. But, even though I struggle to down a piece of toast or a small bowl of oatmeal, I have an easier time making myself eat sweet breakfasts. But if the breakfast is too sweet, I end up on a sugar high and feel terrible for a few hours afterwards. The solution? Enter Whole Wheat Strawberry Muffins.
They’re sweet, but not too sweet – perfect for motivation for me to eat the most important meal of the day. I was a little skeptical my first time making these – in my experience, whole wheat baked goods can’t really compete with their less wholesome counterparts. But these muffins are definitely tasty and not overwhelmingly sweet. Try them for breakfast or a snack this summer with some fresh strawberries!
- • 1 egg yolk
- • 1 egg
- • ½ cup milk
- • ½ cup maple syrup or honey
- • 1 teaspoon vanilla
- • 7 tablespoons unsalted butter, melted
- • 1 cup whole wheat flour
- • ½ cup white flour
- • 2 teaspoons baking powder
- • 1 teaspoon salt
- • 2 cups strawberries, diced
- Preheat the oven to 375º.
- In a large mixing bowl, mix the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Slowly add the flours, baking powder, and salt and stir until just combined. Gently stir the strawberries into the batter.
- Scoop into prepared muffin tin (or silicone baking cups like I did). Transfer muffins to the oven.
- Bake for 20 minutes. Remove from the oven and allow to cool.
Adapted from Pinch of Yum