Heavily modified from http://www.cookingclassy.com/2013/02/baked-strawberry-doughnuts/Ingredients:
2 c whole wheat flour
1/2 c coconut sugar
1/2 c pure maple syrup
1/2 tsp baking soda
1 c buttermilk
1/4 c + 1 tbsp coconut oil (melted)
1 tsp vanilla extract
1 c finely chopped strawberries
Y’ALL. FORGIVE ME. The original recipe calls for 2 eggs. I SWEAR I did not put eggs in this. I remember thinking how good it would be for those with egg allergies, and that dairy allergies could use coconut milk vs buttermilk. I really think I didn’t put eggs in, because I let the babies taste the batter BECAUSE there were no eggs in it. All that to say- I really think mine didn’t have eggs, but they *might* have. I was in a rush to get out the door for our class at The Little Gym and maybe wasn’t thinking straight? I’ll make them again, I promise! LMK if you do them without egg and if they turn out ok! My dough was thick- like bread dough.
Preheat oven to 375 degrees. Grease mini donut pans (or mini muffin tins). Mix together flour, sugar, and baking soda. Add in coconut oil, buttermilk, maple syrup, and vanilla. Stir until combined. Fold in strawberries. Spoon into a ziplock or icing bag, cut the tip/corner off, and pipe into donut pan. Bake for 11 minutes. Allow to cool in pan for 3-5 minutes before attempting to remove.
Skinny Meatloaf Muffins with BBQ sauce
Modifications: Omit salt & pepper, use 2 sliced of toasted bread if you don’t use store-bought breadcrumbs, be sure your BBQ sauce doesn’t have honey if baby is under 1.