These strawberry muffins make a great toddler snack or breakfast. This recipe make 6 muffins that are egg and dairy-free.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 6 muffins
Ingredients:
- 2 tablespoons non-hydrogenated margarine
- 1/4 cup applesauce
- 1/2 cup alternative milk (like soy, rice, almond or oat milk)
- 1/2 teaspoon vanilla extract
- 1/3 to 1/2 cup sugar
- 1 cup flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 4-6 strawberries, sliced thinly
Preparation:
Preheat oven to 350 degrees F.
Spray a 6-cup muffin pan with oil or use paper muffin liners.
Melt the margarine in a large glass bowl.
Mix in the rest of the wet ingredients.
Then mix in the dry ingredients until just blended. Don't overmix. Some lumps are perfectly fine.
Fill the cups about half full.
Place several of the strawberry slices in each cup, reserving 6 slices.
Spoon the rest of the batter on top to cover the strawberries and then top each with a single reserved strawberry slice.
Bake for 30-35 minutes or until the tops are golden brown and cool before eating.
Tips:
- Use less sugar if desired.
- Substitute up to half of the flour with whole wheat flour.
- Almond extract also complements the strawberries nicely.
- These freeze well. Just put in the refrigerator to thaw the night before you wish to use them and warm in a toaster oven or microwave before eating.
- If you have a hard-boiled egg slicer, use it to cut your strawberries.
- Cooling on a wire rack keeps the outsides firm and a little crunchy. This is good for moms and dads. Cooling in the pan creates steam between the muffin and pan and softens the outsides a bit. This makes it easier for toddlers to eat.