Healthy Strawberry Muffins

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
12 Muffins
35 min

I love strawberry season and all of the strawberry baked goods that can come with it. However, being a dietitian, I often try to find healthier versions of baked goods for my family.

I decided to try these Healthy Strawberry muffins from and they did not disappoint. They were super moist and flavorful, even my kids loved them.

All of the main ingredients in this muffin provide some nutritional benefit.

Utilizing Greek yogurt adds extra protein to these muffins, avocado oil provides a healthier fat alternative to canola oil or butter, the oats and whole wheat flour provide fiber, and the maple syrup is a more natural sweetener than processed sugar.

All of these healthier ingredients come together to create a delicious muffin that nobody will know is secretly healthy.

Each muffin contains approximately 200cal, 30g carb, 6g protein, and 3g fiber.

Sprinkling a little sugar on the top helps to create a nice golden crust.

These muffins come out so moist, and are delicious topped with a little butter or even peanut butter for a natural peanut butter and jelly muffin. Pair them with Greek yogurt or cottage cheese for a balanced breakfast or snack.

Healthy Strawberry Muffins
Recipe details
  • 12  Muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 large eggs
  • 1 cup Greek yogurt
  • 1/2 cup maple syrup or honey
  • 1/4 cup avocado oil
  • 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 oats
  • 1 3/4 cups whole wheat flour + 1 tbsp for coating berries
  • 1 1/2 cups strawberries diced, fresh or frozen
  • 2 tbsp sugar for sprinkling (optional)
  • Cooking Spray

Preheat oven to 375 degrees, spray a 12 muffin tin with cooking spray, and set aside.
Dice strawberries, reserve 2 tbsp and transfer the rest to a small bowl.
Sprinkle the strawberries with 1 tbsp flour, stir gently and set aside.
In a large mixing bowl, whisk together the eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt.
Add the oats and 1 3/4 cups flour; stir gently to mix. Fold in strawberries.
Using large ice cream scoop, fill the 12 muffin tins with batter. Top with remaining 2 tbsp diced strawberries and sprinkle with sugar (optional).
Bake for 22-25 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.
  • Store in an airtight container in a cool dry place for up to 3 – 4 days or wrap individually in plastic wrap, place in a gallon sized ziplock bag and freeze for up to 3 months.