Egg-free and made with nonfat yogurt and whole wheat flour, these easy strawberry muffins are a wholesome baked good alternative full of sweet flavor.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
124 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
Step 2
Combine milk, yogurt, and egg substitute in a small bowl; whisk lightly. Set aside.
Step 3
Mix together flours, sweetener, baking powder, and salt in a large bowl until well combined. Add strawberries and stir until evenly coated. Pour in milk mixture and stir until batter comes together. Divide batter evenly into the prepared muffin cups.
Step 4
Bake in the preheated oven until the tops bounce back when gently pressed or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Let cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
Ingredients
1 teaspoon salt
1 tablespoon baking powder
1 cup whole wheat flour
2 cups chopped strawberries
1.75 cups all-purpose flour
0.75 cup granular sucralose sweetener (such as Splenda®)
