Whole Grain Strawberry Muffins
Try this Whole Grain Strawberry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar (i used coconut sugar)
- 1 large lemon zested
- 2/3 up or 1 (5.3 oz) container greek yogurt (i used choba
- 1/4 cup applesauce or additional greek yogurt
- 1/3 up coconut oil melted or very soft (other oils will work. applesauce may be a good substitution, but i have not tried this)
- 2 cups whole wheat pastry flour or spelt flour
- 1 1/2 cups fresh strawberries diced (frozen may also work, but i have not tried this)
- Carbohydrate 2.95551263789683 g
- Cholesterol 58.7041666658382 mg
- Fat 15.9313536109289 g
- Fiber 0.803368038389418 g
- Protein 1.25830624931446 g
- Saturated Fat 9.90855361099761 g
- Serving Size 1 1 muffin (61g)
- Sodium 125.972694422698 mg
- Sugar 2.15214459950741 g
- Trans Fat 1.17916236110179 g
- Calories 154 calories
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray or line with paper liners.Combine lemon zest and sugar in a large bowl. Stir in yogurt, applesauce (if using), oil, egg.To the yogurt mixture, add flour, baking powder, baking soda and salt. Fold in until almost blended. Gently fold in strawberries.Divide batter; which will be thick, among the muffin cups.Bake muffins until edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before removing to wire rack. Enjoy!
