Roasted Strawberry Muffins

I'm so happy to have another muffin recipe in my collection.  I like to have a lot of healthy options for breakfast since I dont' really buy boxed cereal anymore and these are great.  My girls loved these muffins, but I was really surprised when they ate them without picking out the strawberries.  Usually  they don't like pieces of fruit in baked goods, but whatever...they ate them, loved them and didn't complain! I'd say that's a win!

Roasted Strawberry Muffins
Makes 1 dozen

1 lb. strawberries
2 eggs
1/2 cup greek yogurt
1/4 - 1/2 cup milk
2 tsp. vanilla
1/2 cup sugar
1/4 cup coconut oil, melted
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
coarse sugar, for sprinkling

Preheat oven to 400 degrees F. Rinse, hull and cut strawberries into small pieces.  Lay on a cookie sheet and sprinkle with a few pinches of sugar.  Toss to coat.  Roast in oven for about 15 minutes, then set aside to cool.  Increase oven temperature to 425 degrees F.

In a mixing bowl, whisk together by hand eggs, yogurt, 1/4 cup of milk, vanilla, sugar and melted coconut oil. Add flours, baking powder and salt. If the batter seems thick, add a little more milk, but do not over stir.  Scrape strawberries off the cookie sheet into the bowl and gently fold them in.

Put paper liners in muffin tin and divide batter evenly between them.  Sprinkle tops with a pinch of coarse sugar.  Bake at 425 degrees F for 13-15 minutes. Allow muffins to cool about 5 minutes in the pan before removing them to a wire rack to cool completely  Store in an airtight container.


SOURCE: Adapted from Annie's Eats