Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These muffins were an experiment that actually turned out pretty good! My two-year-old could have eaten them all the day I made them!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
24
Yield:
2 dozen muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.

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  • Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.

  • Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.

  • Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.

  • Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

Nutrition Facts

155 calories; protein 3.5g; carbohydrates 34.5g; fat 0.9g; sodium 219.2mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2018
These were very good--the only thing I did was add about double the strawberries. They are very moist rose nicely and are just sweet enough. I only made half a batch which is probably a good thing because they really do taste best the first day. They get a little gooey the next day and more so the third. I used all regular whole wheat flour because that's all I had. I will probably try these again. Read More