Scale

3 cups unbleached all-purpose flour

1½ cups granulated sugar

2 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

4 large eggs, beaten

1¼ cups canola oil (or coconut oil)

2½ cups fresh strawberries, sliced and lightly mashed

Preheat oven to 425°F. Grease or line 2 muffin tins with paper liners (spray liners lightly).

In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.

In a small bowl, mix eggs and oil. Stir in the strawberries.

Combine wet ingredients with dry, stirring until just mixed (do not overbeat).

Spoon batter into muffin cups, filling nearly full.

Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 15–19 minutes, or until a toothpick comes out clean.

Let cool slightly before enjoying warm or room temp!

Avoid over-mixing to keep muffins light and tender.

You can add a sprinkle of sugar on top before baking for a crunchy top.