Strawberry Whole Wheat Muffins

Just in time to coincide with Strawberry Season are these easy to put together and oh-so-yummy strawberry muffins.  They are a perfect bite for when you are running out the door in the morning or when you crave something sweet at 3 in the afternoon.


Full of healthy ingredients and minimal sugar, you will not miss the fat in these moist, delicious muffins!


1 Egg
1 Cup Un-sweetened Apple Sauce
1/4 Cup Brown Sugar
1 tsp. Vanilla Extract
1/4 Cup Ground Flax Seed
1 Tbsp Vital Wheat Gluten (found in the organic section)
3 Bananas, mashed
2 Cups Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1 Cup finely diced fresh Strawberries (if using frozen, thaw and drain berries, then chop)


Preheat oven to 375°F.  Grease a 12-cup large muffin pan or line with paper liners.

In a large bowl, whisk the egg, applesauce, brown sugar, vanilla and bananas.  In a separate bowl, combine the flour, baking soda, cinnamon, ground flax and vital wheat gluten.

Gently fold the dry ingredients into the wet, folding until just moistened.  Add the strawberries and gently fold to incorporate.

Divide batter equally among the 12 muffin cups.

Bake for 20-25 minutes until toothpick inserted into centre comes out clean.  Cool on a wire rack, then wrap individually and store in the freezer.

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