Whole Wheat Strawberry Muffins

Egg-free and made with nonfat yogurt and whole wheat flour, this easy strawberry muffin recipe yields wholesome baked goods full of sweet flavor.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 124 Calories

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®)
• 0.75 cup nonfat milk
• 0.33333334326744 cup nonfat cherry yogurt
• 0.33333334326744 cup egg substitute

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

Lightly whisk milk, yogurt, and egg substitute together in a small bowl; set aside.

Step 3

Combine all-purpose and whole wheat flours, sweetener, baking powder, and salt in a large bowl; stir in strawberries until evenly coated. Stir in milk mixture until batter comes together; evenly divide among the prepared muffin cups.

Step 4

Bake in the preheated oven until tops bounce back when gently pressed or a toothpick inserted into centers comes out clean, about 25 minutes. Cool for 10 minutes in the tin, then transfer muffins to a wire rack to cool completely.