Whole Wheat Strawberry Muffins
Tender, fluffy Strawberry Muffins made even better for you with whole wheat flour and Greek yogurt. Perfect for breakfast or an after school snack!
Servings: 12 muffins
Ingredients
- 2 eggs
- 2/3 cup white sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup Greek yogurt
- 1 1/2 cups diced strawberries
- Coarse sugar if desired for topping
Instructions
- Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
- In a medium bowl whisk flour, salt, and baking soda together and set aside.
- In a large bowl beat eggs and sugar. Add in oil, vanilla, and Greek yogurt.
- Gently stir the flour mixture into the wet mixture, careful not to over-mix (batter will be lumpy).
- Gently fold in strawberries.
- Fill muffin cups about 3/4 full with batter (an ice cream scoop gives a perfect portion). Sprinkle tops with coarse sugar, if desired.
- Bake in preheated oven for 20 minutes or until tops are golden brown and a toothpick slides out clean.
Notes
I recommend using fresh strawberries here as frozen one have excess moisture.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 98mg | Fiber: 2g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg
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