Strawberry Almond Muffins are a whole grain delicious muffin to make! Wake up and grab a healthy breakfast on the go or after school snack.

Strawberry Almond Muffins anyone?  Yes please!  I made these in order to get a healthier snack and breakfast for my family!  Using whole wheat flour, less oil than normal and adding some oat bran?  Really bulked these up with wonderful nutrition for everyone!  YEA!  The best part?  They taste really delish!  Everyone wins including mom (and that’s the way that I really like it).

The left overs of these muffins?  I put in individual baggies and placed in the refrigerator.  Then I pulled them out to put in my lunch and the kids school lunches – I LOVE having items like this ready to go (I DETEST packing lunches!!!!) Muffins of all shapes and types get made by me continuously so I have something good for my kids to grab and throw in the bag!

I honestly loved the taste of the Whole Wheat flour – and I loved the added health benefit.  However, if you like feel free to substitute half white flour (or all if you really would like). My kids gobbled them up whole grain and all – I think the nuttiness of the whole grain added to the flavor!

If you like healthy breads/muffins you’re going to have to check out:

Quinoa Muffins

Blended Berry Muffins

Yield: 18-24 Muffins 36-42 Mini Muffins

Strawberry Almond Muffins

Print

Cook Time 20 minutes

Ingredients

• 2 C chopped strawberries
• 1 C sugar
• 3 eggs
• 2 tbsp vegetable oil
• 2 tsp almond extract
• 2/3 C almond milk
• 1/2 C oatbran
• 2 C whole wheat flour
• 1 tsp salt
• 2 tsp baking soda
• 1 tsp baking powder

Instructions

1. Preheat oven to 350 degrees
2. Mix all ingredients together using hand mixer
3. Spray muffin tins with non-stick cooking spray or line with muffin liners
4. Fill muffin tins 2/3 of the way full
5. For full size muffins bake at 350 for 20-25 minutes or until tooth pick comes out clean
6. For mini muffins bake at 350 15-20 minutes or until tooth pick comes out clean