Strawberry Yogurt Muffins
User Reviews
4.9
27 reviews
Excellent
Strawberry Yogurt Muffins
Report
These strawberry yogurt muffins are made with Greek yogurt, naturally sweetened with maple syrup and studded with fresh strawberries. They're super moist and fluffy and absolutely delicious.
Share:
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- 2 large egg at room temperature
- 1 cup Greek yogurt at room temperature, plain, whole milk
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup almond milk at room temperature, unsweetened
- 1 teaspoon vanilla extract
- 1 strawberry diced, plus more for topping (dried with a paper towel, heaping cup; fresh
Instructions
- Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.
- Add 1 Tablespoon of the batter to the bottom of the muffin liners. Fold in strawberries to the rest of the batter then evenly divide the rest of batter into muffin tins. Top muffins with additional strawberries.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Notes
- Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
- Greek yogurt: I haven’t tried it, but I bet using a vegan yogurt would work just fine!
- Maple syrup: You can use agave, honey or even monk fruit maple syrup as a substitute for maple syrup.
- Almond milk: Any dairy-free or dairy milk will work in this recipe.
Nutrition Information
Show Details
Serving
1muffin
Calories
172kcal
(9%)
Carbohydrates
23.7g
(8%)
Protein
4.4g
(9%)
Fat
6.6g
(10%)
Saturated Fat
4.8g
(24%)
Cholesterol
33mg
(11%)
Sodium
128mg
(5%)
Potassium
105mg
(2%)
Fiber
2.1g
(8%)
Sugar
9.2g
(18%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 172kcal | 9% |
| Carbohydrates | 23.7g | 8% |
| Protein | 4.4g | 9% |
| Fat | 6.6g | 10% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 33mg | 11% |
| Sodium | 128mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 2.1g | 8% |
| Sugar | 9.2g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
Other Recipes
You'll Also Love
