Strawberry Yogurt Muffins
These strawberry yogurt muffins are perfect for breakfast or snacking, combining the sweetness of fresh strawberries, protein-rich Greek yogurt, and whole wheat pastry flour for a healthy treat.
Ingredients
- 1 ¾ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 large eggs at room temperature
- 1 cup plain whole milk Greek yogurt at room temperature
- ¼ cup coconut oil melted
- ½ cup maple syrup at room temperature
- ¼ cup unsweetened almond milk at room temperature
- 1 teaspoon vanilla
- 1 heaping cup fresh strawberries, diced plus more for topping (dried with a paper towel)
Instructions
- Preheat your oven to 400°F. Line a 12-cup muffin tin with paper or silicone liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate medium bowl, combine the eggs, Greek yogurt, melted coconut oil, maple syrup, almond milk, and vanilla. Mix until smooth.
- Gently pour the wet ingredients into the dry ingredients. Stir until just combined—don’t over-mix! It’s okay if you see a few streaks of flour.
- Spoon about 1 tablespoon of batter into the bottom of each muffin liner. Fold the diced strawberries into the remaining batter, then evenly divide it among the liners.
- Top each muffin with a few extra strawberry pieces for an eye-catching finish.
- Bake for 18-20 minutes. Insert a toothpick into the center to check doneness—it should come out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.