Description

Start your morning strong with these tender, protein-packed strawberry muffins. Whole-wheat and almond flours boost fiber and healthy fats, while Greek-style yogurt and eggs deliver a hearty protein hit. Bursts of fresh strawberry and a hint of lemon keep them bright and irresistible.

Ingredients

Units Scale

1 cup Whole-wheat flour
1 cup All-purpose flour
1/2 cup Almond flour
1 Tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 1/4 cups Plain whole-milk Greek-style yogurt (Strained)
1/2 cup Unsweetened applesauce
8 Tbsp Sugar (Divided see notes)
2 large Eggs (Room temperature)
1 1/2 tsp Lemon zest (Grated)
1 tsp Vanilla extract
1 1/2 cups Fresh strawberries chopped (Divided (see instructions))

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Instructions

Preheat & Prep:

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease well.

Mix Dry Ingredients:

In a large bowl, whisk together whole-wheat flour, all-purpose flour, almond flour, baking powder, baking soda, and salt.

Combine Wet Ingredients:

In a separate bowl, whisk yogurt, applesauce, 6 Tbsp sugar, eggs, lemon zest, and vanilla until smooth.

Build the Batter:

Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Fold in 1 cup of chopped strawberries.

Fill & Top:

Divide batter evenly among muffin cups (about ⅔ full).
Sprinkle tops with the remaining 2 Tbsp sugar and the last ½ cup strawberries.

Bake:

Bake for 18 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Serve:

Enjoy warm or at room temperature—perfect for on-the-go breakfasts or snacks.

Notes

Sugar Divide: Sprinkling sugar on top adds a sweet crunch without extra sweetness inside. Omit if desired.
Make-Ahead: Store cooled muffins in an airtight container up to 3 days or freeze for up to 1 month.
Flavor Boost: Stir in ½ tsp ground cinnamon or substitute half the strawberries with blueberries.
Dairy-Free Option: Use coconut yogurt and substitute almond milk for yogurt if needed.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Cuisine: American, Healthy Baking

Nutrition

Calories: 200