The berry best, sugar-free strawberry muffin recipe is here! These are probably my favourite muffins to-date; moist, delicious, wholesome goodness for the entire family to enjoy! Evan & I went strawberry picking the other week and with more strawberries than we know what to do with (ok, that’s a lie – can you really have too many strawberries?), I decided to whip up some healthy strawberry muffins, which we’ve all been enjoying for breakfast this week. Full recipe below!
Ingredients
2 cups whole wheat flour (or regular white flour)
1 tsp baking powder
½ tsp baking soda
Pinch of sea salt
1 tsp cinnamon
¼ cup melted coconut oil + a little more for greasing muffin tin
⅓ cup maple syrup
2 eggs
1 cup plain Greek yogurt
1 tsp vanilla extract
2 cups of ripe strawberries, hulled and diced
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease muffin tin with coconut oil.
- In a bowl, combine the flour, baking powder, baking soda, sea salt & cinnamon. Mix together with a whisk until everything is blended together.
- In a separate bowl, whisk together the eggs, maple syrup and coconut oil until blended. Add in the yogurt and vanilla extract, and whisk well.
- Gradually pour the dry ingredients into the wet ingredients, and mix together. Just when the dry ingredients are mixed in, fold the strawberries into the mixture, ½ at a time. Fold until the strawberries are well incorporated, making sure not to over-mix.
- Divide the batter between the 12 muffin cups, evenly.
- Pop in the oven for 20-22 minutes.
- When the muffins are done, put them on a baking rack to cool slightly, and enjoy! I sometimes need to use a butter knife to loosen the sides of the muffins from the tray.
Notes
Store the muffins at room temperature for 3 days, or in the fridge for up to 5 days. You can freeze the leftovers for up to 6 months.
I would love to hear what you think of this recipe!
xo, Kiki