Strawberry season may have ended, but if you froze some like I did this recipe from Sweet Little Kitchen is perfect!
1 egg yolk
1/2 cup milk
1/2 cup maple syrup or honey
1 teaspoon vanilla
7 tablespoons unsalted butter, melted
1 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1 teaspoon salt
2 cups strawberries, diced
1. Preheat the oven to 375 degrees
2. In a large mixing bowl, mix the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Slowly add the flours, making powder, and salt and stir until just combined. Gently stir the strawberries into the batter.
3. Scoop into prepared muffin tin. Transfer muffins to the oven.
4. Bake for 20 minutes. Remove from the oven and allow to cool.