Kid-Requested Healthy Strawberry Yogurt Muffins

• servings: 12 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 3/4 cups white whole wheat flour (see notes)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup pure maple syrup, (honey, babies over 1 or agave nectar)

1/3 cup melted butter or oil (such as olive oil, avocado oil, vegetable oil or coconut oil)

1/3 cup milk, (regular or plain plant-based)

1/3 cup plain whole milk yogurt

2 large eggs

1 tsp vanilla extract

1 cup strawberries, (chopped)

1/4 cup full-fat cream cheese

3 tbsp pure maple syrup

3 tbsp milk, (regular or plant-based)

3 tbsp freeze-dried strawberries, (crushed)

Directions

Prep: Preheat the oven to 375° F. Spray or line a muffin tin.

Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, yogurt ,and vanilla extract and mix until smooth.

Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Add Strawberries: Gently add the strawberries to the muffin batter and then fold them into the batter.

Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.

Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.

Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and milk and whisk until creamy and smooth. Add in the crushed freeze-fried strawberries, and stir. Set aside.

Eat: Let cool to the touch, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!