I was experimenting around with making a no-refined-sugar muffin recipe, and I was pretty happy with the way these came out. The strawberries add a little bit of squishy texture, so I’d like to try these muffins with another filling, like carob chips or blueberries. They have a nice honey taste.
1/2 cup margarine or coconut oil
2/3 cup honey
2 cups sprouted spelt flour or whole wheat pastry flour (or half whole wheat, half white if you want)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup goat milk, hemp milk, or rice milk
1 1/2 cups chopped strawberries
Mix margarine/oil and honey. When well-mixed, beat in egg. Mix dry ingredients and add alternately with milk to the mixture. Fold in strawberries.
Fill 12 muffin cups with the mixture (grease if not using liners).
Bake at 375 for 20-25 minutes.