This muffin recipe is delicious and easy to make, as well as being a great way to enjoy local strawberries. Frozen strawberries could work if there are none fresh in stock at the store.

Makes 12

• 1 1/3 cup whole wheat pastry flour
• 3/4 cups rolled oats
• 2 teaspoons 365 baking powder
• 1/4 teaspoon salt
• 1/4 cup 365 agave syrup
• 1 1/2 teaspoon Ener-G Egg Replacer plus 2 tbsp water (whisked)
• 3/4 cups 365 vanilla almond milk
• 1/3 cup Earth Balance Spread, melted
• 1 cup strawberries, chopped
• cinnamon and sugar for sprinkling

1. In a medium bowl, combine dry ingredients, and whisk together wet ingredients in a small bowl.
2. Add wet to dry and mix until just moistened. Fold in berries and divide evenly into the 12 cups of a greased muffin tin.
3. Sprinkle the top of each muffin with a bit of cinnamon and sugar.
4. Bake at 400 degrees for about 16 minutes, until a wooden toothpick comes out clean.