Description
Enjoy these healthy and delicious Strawberry Greek Yogurt Muffins. They are perfect for breakfast or a snack.
Ingredients
Scale
- 2 large eggs
- 1 cup Greek yogurt
- 1/2 cup maple syrup or honey
- 1/4 cup avocado oil or coconut oil, (melted)
- 2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup quick or rolled oats
- 1 3/4 cups spelt or whole wheat flour, + 1 tbsp for coating berries
- 1 1/2 cups strawberries, diced, fresh or frozen
- 2 tbsp cane or coconut sugar, for sprinkling (optional)
- 1 lemon zest of, optional
- Cooking spray
Instructions
- Preheat oven to 375 degrees F, line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside.
- Dice strawberries, reserve 2 tbsp aside and transfer the rest to a small bowl. Sprinkle with 1 tbsp flour, stir gently and set aside.
- In a large mixing bowl, add eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well, making sure baking powder and soda have dissolved.
- Add oats and 1 3/4 cups flour; stir gently to mix. Add coated in flour strawberries and give a few gentle stirs.
- Using large ice cream scoop, fill 12 openings with batter. Top with remaining 2 tbsp diced strawberries and sprinkle with sugar (optional). Bake for 22 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let muffins cool in the tin for 10 minutes. Enjoy!
Notes
- Use fresh or frozen strawberries.
- Adjust sweetness to your preference.
- Store muffins in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg