Whole Wheat Strawberry Muffins

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!)

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Read on to see why we’re so smitten with these muffins, and how to make them.

Healthy Morning

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?

baking strawberry muffins
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

 

 

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Whole Wheat Strawberry Muffins

Whole Wheat Strawberry Muffins
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Serves: 12
Prep Time: 15 m
Cook Time: 25 m

Ingredients

  • 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

Directions

  1. Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
  2. In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
  3. Fold in finely diced strawberries (save 1/4 cup for garnish) and stir to coat.
  4. In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and maple syrup.
  5. Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
  6. Portion batter equally into muffin pan. (You should get 12 over-sized muffins.)
  7. Bake 22-25 minutes, or until muffins are completely set and golden brown.
  8. Cool slightly, and enjoy! Refrigerate leftovers up to 3 days.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 183 9%
  • Fat: 7 g 11%
  • Carb: 26 g 9%
  • Fiber: 2 g 8%
  • Protein: 4 g 8%
  • Sugar: 10 g
written by
Terita

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Comments(11)
Helen says:

Great, easy recipe! I halved it and made 8 small muffins. Used frozen strawberries and couple of cherries, thawed them for a minute in microwave, couple of gentle slices, soaked up the liquid roughly with couple of paper towels and the muffins turned out perfectly! Thankyou

Amy Buckley says:

We had to use plain flour as we were all out of whole wheat and everyone in our little family agrees that these are the best strawberry muffins we’ve ever made! Thanks from Australia for the great recipe. xx

Tiffany says:

Great recipe but needs 1/2 teaspoon of salt and 1/4 less flour and 1/4 more sugar. All I tasted was flour.

Mimi says:

Hi there, if I want to make the mini size version of this.. do I still use the same temperature and for how long? Thank you 🙂

Tanya says:

I don’t see this on the Prepear app, and there is no shortcut link from this page to save it. Is it there?

Hi Tanya- we’re still working on an auto sync so the two can be connected! I’ve added it here for you
https://prepear.com/app/recipes/discover?recipe=22ce1e80-2d4f-11e8-a197-d80f8c15840f

Thanks for using Prepear!

Kelley says:

What is white whole wheat flour? I only have white and then whole wheat how do I bake these with what I have?

Terita says:

Hi Kelley! White whole wheat flour is a variety of 100% whole wheat flour that has a softer texture than “regular” whole wheat flour.

I like using white whole wheat in this recipe because it’s nice and delicate with the strawberries, but you can absolutely use regular whole wheat flour. OR you can use half white flour and half whole wheat flour, if you like. Hope this helps!

Di says:

Can coconut oil be replaced by any vegetable oil amd maple syrup replaced with honey?

Terita says:

Hi Di! I haven’t tried these substitutions, but generally they would work in baked goods. Let us know how it turns out!

Andrea says:

Could you use frozen berries thawed in these? It’s winter now and I have a costco size bag of frozen strawberries.

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