Healthy Bakery Style Strawberry Muffins
These fresh strawberry muffins are tender, moist and subtly sweet with a delicious crunchy oat crumb topping.
Servings 18 Muffins
Calories 182kcal
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 cups strawberries diced
- 2 large eggs
- 1/2 cup yogurt, plain Greek
- 1/4 cup buttermilk
- 1/3 cup coconut oil, melted can sub canola or avocado oil
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup, pure can sub regular sugar
Crumb Topping
- 1/4 cup oats
- 1/4 cup flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup coconut oil, melted can sub butter
Instructions
- Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
- In a large bowl, mix flour, baking powder and cinnamon.
- Fold in finely diced strawberries and stir to coat.
- In a separate bowl, whisk together eggs, yogurt, buttermilk, coconut oil, vanilla, and maple syrup.
- Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
- Portion batter into muffin pan, filling about 3/4 full. (You should get 18 muffins)
- In a small bowl, mix together the oats, flour, brown sugar and cinnamon. Pour in melted coconut oil and mix until combined with a fork. Sprinkle evenly on top of each muffin.
- Bake 30-35 minutes, or until muffins are completely set and golden brown. These are best eaten same day or next day.
Nutrition
Serving: 1muffin | Calories: 182kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg