Valentine’s Day Strawberry Love Muffins

Serves    18        Prep time          15 minutes         Cook time         25 minutes        Total time          40 minutes

Ingredients

1 1/2 cups 100% Whole Wheat Flour (for a lighter texture use all-purpose )

1 cup + 2 tbsp unbleached all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine-grain sea salt

Zest of one fresh lemon

1/2 cup extra virgin coconut oil (packed & measured solid)

2 cups Stevia, pure cane sugar, or sweetener of choice (I used Stevia in the Raw which gave them a teensy after taste that I'm used to)

1 Large cage free, vegetarian fed all natural egg

2 Large cage free, vegetarian fed all natural egg whites

1 tablespoon freshly squeezed lemon juice (about half a lemon)

12oz or 1 1/3 cups Chobani non-fat, plain Greek yogurt (or try vanilla! )

16 ounce package of fresh strawberries (washed, thoroughly dried, hulled, and chopped into bite size pieces)

Directions

• Pre-heat oven to 350 degrees F. I used a non-stick pan so I didn't need liners, but if you don't have non-stick muffin tins either add liners or spray two large muffin tins with non-stick spray. Set aside.

• In a small bowl, whisk together all of the flour (except the two tablespoons) baking powder, baking soda, salt and lemon zest. Set aside.

• Using a stand or hand mixer, cream coconut oil and stevia (or sweetener of choice) together until light and fluffy. Slowly beat in the whole egg then the egg whites, one at a time, until well mixed. Drop the speed down to low and gently stir in the lemon juice.

• Keeping the speed on low, slowly add the flour mixture then a bit of the yogurt, alternating between the two, until the mixture is just incorporated. BE SURE NOT TO OVER MIX. These muffins are dense enough as it is!

• Coat the strawberries in the remaining 2 tbsp of flour then gently mix the berries into the batter. NOTE: THIS BATTER IS SUPER THICK. THAT'S HOW IT'S SUPPOSED TO BE.

• Using a large cookie scoop (I just got mine, and I can't believe I've lived this long without one) or a large spoon, scoop the batter into the tins so they are about 90% full. These should yield about 18.

• Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.

Enjoy!