Whole Wheat Honey Strawberry Muffins
These Whole Wheat Honey Strawberry Muffins are bursting with fresh strawberries and are free of refined sugar. They’re also incredibly moist, soft, delicious, and enriched with whole wheat flour!
Servings: 12
Calories: 148kcal
Ingredients
- 220 grams whole wheat flour ( 7.76 oz, 1 ¾ cups), all-purpose flour can be used instead of WWF
- 1 teaspoon baking powder 5 grams
- ½ teaspoon baking soda 2 grams
- ½ teaspoon salt
- 1 large egg 60 grams
- 120 grams oil 1/2 cup
- 250 grams plain yogurt (1 cup) sour cream or greek yogurt can be used
- 120 grams runny honey 4.23 oz
- 1 teaspoon vanilla extract
- 250 grams fresh strawberries (8.8 oz) chopped
- finely grated zest of ½ lemon optional
- coarse sugar for sprinkling optional
Instructions
- Preheat oven to 220°C (425°F ). Line a 12-count muffin pan with muffin liners. Set aside.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate smaller bowl, combine all of the wet ingredients, oil, honey, egg, yogurt, vanilla, and lemon zest.
- Add the wet ingredients into the dry ingredients and use a rubber spatula or wooden spoon to fold the two together. Gently fold in chopped strawberries, then stir without over-mixing the batter.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar.
- Bake for 5-8 minutes at 220°C (425°F) then reduce the oven temperature to 180°C (350°F). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.
Nutrition
Serving: 1muffin | Sodium: 170mg | Calcium: 63mg | Sugar: 10.8g | Fiber: 0.5g | Potassium: 135mg | Cholesterol: 17mg | Calories: 148kcal | Saturated Fat: 1.6g | Fat: 10.7g | Protein: 3.8g | Carbohydrates: 11.7g | Iron: 1mg
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