Fresh Strawberry Muffins

2 eggs

1/2 cup plain yogurt

1/4 cup applesauce

1/2 cup packed brown sugar

1 tablespoon coconut flakes (optional)

1 teaspoon vanilla extract

2 cups whole wheat flour (see suggestions)

2 teaspoons baking powder

1/2 tablespoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 bananas, mashed

1 cup frozen sliced strawberries, mashed

Preheat the oven to 375 degrees F (190 degrees C). Line or lightly spray 12 large muffin cups, including top of pan, with cooking spray.

In a small bowl, whisk together the eggs, yogurt, applesauce, brown sugar, coconut, and vanilla.

In a medium mixing bowl, sift or mix together the flour, baking powder, cinnamon, nutmeg and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Using as few strokes as possible, mix until everything is moistened (lumps are okay). Fold in the mashed bananas and strawberries. Spoon the strawberry muffin batter into prepared muffin cups until completely full.

Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before removing from the muffin tins. Serve warm.

Follow these directions then experiment with your own ingredients, using our how to section, to make perfect strawberry muffins just for you!


Worried about compromising flavor and texture by using whole wheat flour? Don't be! There are many types of whole wheat flours that are sweeter and lighter than the traditional style. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!