Whole Wheat Strawberry Muffins

Egg-free and made with nonfat yogurt and whole wheat flour, these easy strawberry muffins are a wholesome alternative full of sweet flavor.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 124 Calories

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup whole wheat flour
• ¾ cup nonfat milk
• 2 cups chopped strawberries
• ⅓ cup nonfat cherry yogurt
• ⅓ cup egg substitute
• ¾ cup granular sucralose sweetener (such as Splenda®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

Step 2

Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.

Step 3

Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.

Step 4

Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.