Whole Wheat Strawberry Muffins
Description
Egg-free and made with nonfat yogurt and whole wheat flour, this easy strawberry muffin recipe yields wholesome baked goods full of sweet flavor.
Ingredients
•
3/4 cup nonfat milk
•
1/3 cup nonfat cherry yogurt
•
1/3 cup egg substitute
•
1 3/4 cups all-purpose flour
•
1 cup whole wheat flour
•
3/4 cup granular sucralose sweetener (such as Splenda®)
•
1 tablespoon baking powder
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1 teaspoon salt
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2 cups chopped strawberries
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2
Lightly whisk milk, yogurt, and egg substitute together in a small bowl; set aside.
3
Combine all-purpose and whole wheat flours, sweetener, baking powder, and salt in a large bowl; stir in strawberries until evenly coated. Stir in milk mixture until batter comes together; evenly divide among the prepared muffin cups.
4
Bake in the preheated oven until tops bounce back when gently pressed or a toothpick inserted into centers comes out clean, about 25 minutes. Cool for 10 minutes in the tin, then transfer muffins to a wire rack to cool completely.