Strawberry Breakfast Muffins

Yield: 12 muffins

Ingredients:

  • 1½ cup whole wheat pastry flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ cup walnuts, chopped
  • 1 cup dates
  • 2 cups strawberries
  • ½ cup coconut milk
  • 1 teaspoon vanilla
  • 1 cup chopped strawberries

Directions:

  • Preheat oven to 425° F.
  • Combine dry ingredients and nuts.
  • Mix and make a well in dry ingredients.
  • Combine dates, 2 cups strawberries, coconut milk and vanilla in a blender and blend until dates are chopped fine.
  • Add blender mixture into well of dry ingredients and mix all ingredients just until evenly combined.
  • Pour mixture into muffin tins.
  • Top with chopped strawberries.
  • Bake at 425° for 10 minutes and then reduce heat to 325° F and back for additional 5-10 minutes.
  • Remove from oven and allow to cool for 10 minutes in muffin pan.
  • Remove from pan and cool on a wire rack.
  • Wonderful warm or cool!