Healthy Strawberry Muffin Recipe

Healthy Strawberry Muffin Recipe

You can have this strawberry muffin recipe ready in about 30 minutes and serve for breakfast with scrambled eggs. Or make them ahead of time and warm them for a few minutes in the oven the next morning.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 138kcal

Ingredients

1 1/2 cup white whole wheat flour
1/2 cup oats quick cooking or old fashioned
1/2 cup coconut sugar substitute 1/2 teaspoon liquid stevia if desired
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup plain yogurt
1 egg
3 tablespoons melted coconut oil
1 teaspoon vanilla
1 cup diced fresh strawberries

Instructions

Dice the strawberries. You will add one cup to the muffins, but I like to dice a little extra to add to the tops of the muffins.
Combine flour, oats, coconut sugar or stevia, baking powder, baking soda, salt, and cinnamon in a large bowl. Whisk together to combine. Set aside.
Combine yogurt, egg, coconut oil, and vanilla in a small bowl.
Add the diced strawberries to the dry ingredients. Stir to coat the berries with the dry ingredients.
Slowly pour the wet ingredients into the dry ingredients. Stir until just moistened. There may be small lumps. The batter will be thick.
Scoop or spoon batter into muffin cups. Divide evenly between 12 muffin cups. Top with a few pieces of diced strawberries if desired.
Bake at 375 degrees for 20-25 minutes. Cool before serving.

Nutrition