Healthy Whole Wheat Strawberry Muffins are a sweet summer treat that feature fresh, antioxidant-rich berries and zero refined sugars.
Summer is finally here! And fresh strawberry season is in full swing. We decided to celebrate with a juicy whole grain muffin made with ripe summer berries.
These muffins turned out fluffy and light and my kids loved them. (Muffins are NOT a hard sell with my kids. Know what I mean? But these were an extra big hit!)
Read on to see why we’re so smitten with these muffins, and how to make them.
These muffins hit all the right notes for a healthy morning treat. Whole wheat flour provides fiber and a steady source of energy for kiddos and grownups. We used white whole wheat flour, mostly to give the muffins a delicate appearance. But regular (hard red) whole wheat flour tastes just as good.
Strawberries provide an amazing source of phytonutrients, fiber, and Vitamin C. And we chose pure maple syrup (and not too much) to sweeten these up.
They taste just marvelous…
Choosing Great Strawberries
This recipe relies on good, in-season strawberries. And trust me: it’s worth it to be choosy about your berries, especially if you’re buying them from a supermarket. Look for most or all of these qualities to ensure that the strawberries you bring home are fresh, sweet, and juicy.
- Berries that give off a sweet, fruity smell
- Leaves that are bright green and intact
- Berries whose deep red color runs all the way up to the hull.
- Berry surfaces that look shiny.
Bake it Easy
These muffins are extremely unfussy to make. Start by mixing your dry ingredients in one bowl, then toss the sliced strawberries in and stir them around until they’re well-coated. In a separate bowl, mix the wet ingredients together. Then fold the wet and dry together. Ready to bake!
I had a very small baking helper today, can you tell?
Make sure to sprinkle a few chopped strawberries on top of the muffins before baking, so you have beautiful jewel-studded treats…
If you have camp lunches to pack soon, throw leftover muffins in your kids’ lunchboxes for an easy, low-mess lunch. Leftovers also freeze and defrost well overnight in the fridge (or in the morning in the microwave, in a pinch.)
I hope you love this recipe, and it helps you make the most of those summer strawberries!
Whole Wheat Strawberry Muffins
- 2 cup flour, whole wheat
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon cinnamon
- 2 1/4 cup strawberries
- 2 large egg
- 1/2 cup yogurt, plain
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup, pure
- Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
- In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
- Fold in finely diced strawberries (save 1/4 cup for garnish) and stir to coat.
- In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and maple syrup.
- Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
- Portion batter equally into muffin pan. (You should get 12 over-sized muffins.)
- Bake 22-25 minutes, or until muffins are completely set and golden brown.
- Cool slightly, and enjoy! Refrigerate leftovers up to 3 days.