Strawberry Smash Muffins
Prep time
Cook time
Total time
The concept for this recipe is from Genius Kitchen, but I have adapted it quite a bit for added moisture, flavor enhancement, and more wholesome ingredients.
Serves: 14 muffins
  • 2 cups stemmed and quartered strawberries*
  • ⅔ cup honey
  • 1½ cups white-wheat flour (which is whole grain; can sub all-purpose flour)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs (see post above for vegan option)
  • ⅓ cup baking oil (such as non-GMO canola, rice bran, or grapeseed oil)
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 425ºF and line or grease 14 muffin cups (I used silicone cups, which you don't need to grease or line).
  2. Place the strawberries in a large bowl and drizzle on the honey. Stir and let sit while you prepare the dry ingredients.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Smash the strawberries with a fork until some juice release. You want it to still be quite chunky. Add the eggs, oil, and vanilla, and whisk until blended. Add the dry mixture and stir until just combined; do not overmix.
  5. Spoon the batter into your prepared muffin cups.
  6. Bake for 14 to 18 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
  7. Let the muffins cool for 5 minutes before carefully removing them to a plate to cool.
  8. Store the muffins in an airtight container at room temperature for up to 2 days, or individually wrap and freeze them to enjoy later.
Recipe by Go Dairy Free at