Strawberry Yogurt Muffins

Sometimes, I get overly ambitious at the grocery store and I tend to buy more produce than needed for the week.  In short, I have to scramble to figure out a recipe that will use whatever is about to go bad.  These strawberry muffins came about in such a way.  Not that I’m complaining…

Strawberry Yogurt Muffins
adapted from Alida’s Kitchen


1½ cups unbleached white whole wheat flour (King Arthur)
½ cup of sugar
¼ cup ground flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beat lightly
½ cup fat free, plain Greek yogurt
¼ cup oil (Smart Balance)
2 teaspoons vanilla extract
1 ½ cups strawberries, chopped

DirectionsFor the most part, I kept the recipe relatively the same, except I added some flax seed meal (because like I said previously, why not?) and upped the Greek yogurt a bit to make up for the extra dry ingredients. You are also welcome to grease (and line, if you so wish) either a 6 large muffin pan or a 12 small muffin pan.

Preheat your oven to 350 degrees. Using a large bowl, combine flour, sugar, flax seed meal, baking powder, baking soda, and salt with a whisk.

In a small mixing bowl, combine eggs, yogurt, vanilla, and oil until thoroughly blended. Slowly add little by little to the dry mixture until completely combined. Mix in strawberries.

Divide batter evenly in all of the muffin cups and place in the oven for about 20 minutes. Check the center with a toothpick (or in my case, a knife, because I have no toothpicks… for shame) to make sure that the muffins have cooked all of the way through… meaning a clean toothpick or knife. Let cool and enjoy for a tasty and hearty breakfast!