Healthy Strawberry Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 37 minutes

Ingredients

2 large eggs

1 cup Greek yogurt

1/2 cup maple syrup or honey

1/4 cup avocado oil or coconut oil (melted)

2 teaspoons pure vanilla extract

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup quick or rolled oats

1 3/4 cups spelt or whole wheat flour (+ 1 tbsp for coating berries)

1 1/2 cups strawberries (diced, fresh or frozen)

2 tablespoons cane or coconut sugar (for sprinkling (optional)

1 lemon zest of (optional)

Cooking spray (I use Misto)

Directions

Preheat oven to 375 degrees F, line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside.

Dice strawberries, reserve 2 tbsp aside and transfer the rest to a small bowl. Sprinkle with 1 tbsp flour, stir gently and set aside.

In a large mixing bowl, add eggs, yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well, making sure baking powder and soda have dissolved.

Add oats and 1 3/4 cups flour; stir gently to mix. Add coated in flour strawberries and give a few gentle stirs.

Using large ice cream scoop, fill 12 openings with batter. Top with remaining 2 tbsp diced strawberries and sprinkle with sugar (optional). Bake for 22 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. Enjoy!

Nutrition

• Serving Size: 1 muffin
• Calories: 202 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 32 mg
• Sodium: 153 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 15 g
• Protein: 6 g