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top view of strawberry muffins on a white plate with a small bowl of honey on the side
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5 from 2 votes

Healthy Strawberry Muffins

Bursting with juicy strawberries, enjoy these healthy Strawberry Muffins for breakfast or as a healthy snack. Delicious, easy to make, and ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Low Calorie, Low Fat
Servings: 12 muffins
Author: Rena

Ingredients

  • 1 cup chopped fresh strawberries
  • 1 1/2 cups all-purpose flour divided
  • 1 cup wholemeal flour
  • 1 tbsp baking powder
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • 2 large eggs
  • 1 cup plain yogurt
  • 1/4 cup melted coconut oil
  • 3/4 cup honey
  • Zest and juice of 1 organic lemon
  • fresh strawberries To serve

Instructions

  • Preheat the oven to 375ºF and line with paper cups a large 12-cup muffin tin.
  • In a medium bowl, stir the chopped 1 cup chopped fresh strawberries with 1/2 cup of the 1 1/2 cups all-purpose flour
  • In a large bowl, whisk the remaining flour and the 1 cup wholemeal flour, 1 tbsp baking powder, 1/2 teaspoon baking soda, and A pinch of salt
  • In a separate bowl, whisk the 2 large eggs with 1 cup plain yogurt, 1/4 cup melted coconut oil, 3/4 cup honey, Zest and juice of 1 organic lemon, and juice until smooth.
    Eggs with yogurt in a mixing bowl.
  • Add the wet ingredients over the dry ones and whisk just until combined. Quickly fold in the strawberry-flour mixture, make sure you don't over-mix or the strawberries inside the batter might get mushy.
    Stirring strawberry batter in a large bowl.
  • Divide the batter among your prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
  • Allow the muffins to cool completely on a rack before serving. Serve with fresh strawberries, and enjoy!
    Muffins made with strawberries in a muffin pan.

Video

Notes

  • Storing leftovers: These stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store them for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
  • Freezing: To freeze, simply place the muffins into a resealable freezer bag and freeze for up to 3 months. You can either thaw them at room temperature or warm them up in the microwave when you’re ready to eat.

Nutrition

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 173mg | Potassium: 120mg | Fiber: 2g | Sugar: 19g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg