Strawberry Muffins (Makes 18 Muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free


  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 3/4 cup milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
  • 1/4 cup vegetable or canola oil
  • 1/2 cup honey or agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups strawberries, chopped


1. Preheat oven to 375 degrees.

2. In a bowl, combine the first 3 ingredients.‬

3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬

4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬

5. Add the strawberries to the batter and slowly combine.‬

6. Line or grease muffin tins and fill 2/3 of the way with batter.‬

7. Bake for 20 minutes or until toothpick tester comes out clean.‬

8. Cool and serve.‬

* If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.