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Whole Wheat Strawberry Muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome strawberry muffins made with nonfat yogurt and whole wheat flour for a guilt-free treat.
Ingredients:
  • 0.75 cup nonfat milk
  • 0.33333334326744 cup nonfat cherry yogurt
  • 0.33333334326744 cup egg substitute
  • 1.75 cups all-purpose flour
  • 1 cup whole wheat flour
  • 0.75 cup granular sucralose sweetener (such as Splenda®)
  • 1 tablespoon baking powder
  • 2 cups chopped strawberries
Instructions:
  • Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining with paper liners.
  • In a small bowl, gently whisk together the milk, yogurt, and egg substitute until combined.
  • In a large bowl, blend all-purpose flour, whole wheat flour, sweetener, baking powder, and salt. Add strawberries, coat with flour mixture, then pour in milk. Stir well, then evenly fill muffin cups with batter.
  • Bake in the oven until tops spring back when lightly touched or a toothpick inserted in the center comes out clean, approximately 25 minutes. Allow to cool for 10 minutes before removing from the pan.

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