Whole Wheat Strawberry Muffins Recipes
WHOLE-WHEAT STRAWBERRY MUFFINS
This healthy muffin recipe features strawberries, but you can use your favorite berry in their place. Recipe adapted from the Massachusetts Farm to School program.
Provided by EatingWell Test Kitchen
Categories Healthy Muffin Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line 18 (1/2-cup) muffin cups with paper liners.
- Whisk applesauce, sugar and oil in a large bowl. Add flour, baking soda and salt; whisk until combined. Gently fold in strawberries. Divide the batter among the prepared muffin cups.
- Bake the muffins until the tops spring back when touched lightly and a toothpick inserted in the center comes out clean, 22 to 28 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 29.6 g, Fat 6.3 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 254.9 mg, Sugar 14 g
WHOLE WHEAT STRAWBERRY MUFFINS
The best tasting Mediterranean diet friendly Whole Wheat Strawberry Muffins that can also be made as a healthy or vegan recipe
Categories Mediterranean Diet
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350. Also, prep your muffin pan using muffin liners and/or nonstick .
- In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, and cinnamon.
- Next, in a large mixing bowl, blend together the applesauce, honey, oil, and vanilla extract.
- For the next step, we will add the dry ingredients from the first bowl (flour etc) to the large mixing bowl with the applesauce mixture. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
- Lastly, use a rubber spatula (or similar utensil) to gently fold in the strawberries.
- Fill your prepared muffin cups 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Allow these muffins to cool before serving.
Nutrition Facts : ServingSize 1 g, Calories 279 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 1 g, Sodium 142 mg, Fiber 3 g, Sugar 20 g, UnsaturatedFat 13 g
WHOLE WHEAT STRAWBERRY MUFFINS
This is an awesome recipe! Quick, super wholesome, and kid-friendly.
Provided by Jenny Harmon
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.
- 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.
- 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.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 25.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 300.8 mg, Sugar 2.7 g
MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS
A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
Provided by MIMI28
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
- In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
- Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 38.1 g, Cholesterol 31 mg, Fat 5.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 122.4 mg, Sugar 19 g
FRESH STRAWBERRY MUFFINS
This is a great recipe for muffins using fresh strawberries. It is a bit different from the other strawberry muffin recipes posted as it uses whole wheat flour, buttermilk and almond extract. These are really good warm from the oven for a special breakfast/brunch. As usual, I have modified the original to use sugar and egg substitutes and whole wheat flour. My family loves these and asks for them often in the summer when strawberries are in season.
Provided by Simply Chris
Categories Quick Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375 degrees.
- Spray muffin tin with cooking spray.
- Mix together flour, sugar, baking powder, backing soda and salt.
- In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
- Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Gently fold in the strawberries.
- Fill prepared mussin tins about 2/3 full.
- Top with cinnamon/sugar mmixture.
- Bake 15 mminutes or until tester comes out clean.
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