These muffins are moist and sweet, with a fresh strawberry flavor.  

• 1 tablespoon fine ground flaxseed
• ½ cup unsweetened almond milk 
• 3 cups flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder 
• 1 teaspoon baking soda
• ¼ cup canola oil
• 1 container plain yogurt, soy or coconut milk
• 1½ teaspoon vanilla
• 1 cups strawberries, sliced, dried off with paper towels
• ¾ cup pecans, chopped
• Powder sugar for top muffins

Preheat oven to 350°F (175°C). Lightly spray muffin pan with cooking spray.  Mix flaxseeds with almond milk and set aside. Combine flour, sugar, cinnamon, salt, baking powder, and baking soda in large bowl and mix together well.  Stir in oil, yogurt, vanilla, and flaxseeds with milk to flour mixture. Gently stir in strawberries and pecans. Do not over stir strawberries. Fill muffin pans ¾ full. Bake for 20 minutes until tester comes out clean. Cool 5 minutes before removing muffins from tins. Sprinkle with light coating of powdered sugar.

Hints:

If your strawberries need to be washed, do it at the last minute. Once the stems are gone they absorb water and turn mushy pretty fast. Always dry off with paper towels before gently adding to a recipe.

A sweet crumble topping adds a crunchy crust. You can top with coarse sugar crystals or cinnamon sugar. Sprinkle over top after you have filled the muffin cups with batter. For cinnamon sugar mix ¼ cup of sugar with one teaspoon of cinnamon.