Muffins are a popular grab and go breakfast at our house, and these were a big hit with my family. They aren’t overly sweet, and my kids didn’t even notice the whole wheat flour. In fact, I was surprised at how quickly they disappeared.
I love that this recipe makes nearly 2 dozen regular sized muffins, so I can keep some in the freezer for busy mornings. I usually get about 18 muffins, but I like to fill my muffins cups to the brim. You can use all whole wheat flour in this recipe, if you prefer. Frozen strawberries that have been thawed and mashed will also work in place of the fresh strawberries.