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Challenge: Savoring Spring

Strawberry Lemon Muffins

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A whole grain packed muffin perfect for breakfast on the go with fresh strawberries and lemon zest to add flavor.

Strawberry Lemon Muffins


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ¼ cup quick cooking oats
  • zest of 1 lemon
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 egg
  • ⅔ cup unsweetened apple sauce
  • ¼ cup coconut oil melted and cooled
  • ¼ cup organic cane sugar
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • ¼ cup cashew milk
  • 1 cup chopped fresh strawberries
  • extra cane sugar for sprinkling the top before baking


  1. Preheat oven to 375 degrees
  2. In a large mixing bowl mix together the flours, oats, lemon zest, baking soda, and baking powder. In a separate bowl beat the egg, apple sauce, coconut oil, maple syrup, sugar, vanilla and cashew milk together until well combined.
  3. Slowly add the dry ingredients in small batches to the wet ingredients being careful not to over mix. With a rubber spatula fold in the strawberries.
  4. Place paper muffin liners into 9 muffin cups. Spray them with cooking spray for good measure.
  5. Using an ice cream scoop, portion out one scoop per muffin cup. Sprinkle the tops with organic cane sugar. This is optional, but will provide a nice crunchy top.
  6. Bake for 21-25 minutes or until a toothpick put in the center comes out clean.

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