Healthy Strawberry Yogurt Muffins
These strawberry muffins are super fluffy and light, while also being healthy! They're sweet and moist, as a muffin should be, but you'll feel good eating them!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert, Desserts
Cuisine American
Servings 16
Calories 168 kcal
- 2 oz softened light cream cheese 50% fat
- ¾ cup plain nonfat greek yogurt
- ½ cup avocado oil or light tasting olive oil
- ½ teaspoon salt
- 1 cup frozen diced strawberries
- ¾ cup + 1 tablespoon all purpose flour*
- ¾ cup + 2 tablespoons white whole wheat flour
- ¼ cup flaxseed meal
- 2 large eggs
- ⅓ cup honey
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup lactose free reduced fat milk* or regular milk
Preheat oven to 350 degrees Fahrenheit and prepare a muffin tin or silicone liners. Set aside.
In a large bowl, beat the cream cheese with an electric mixer, to whip air into it. Add the yogurt and eggs and continue to whip until light and airy. Whisk in the rest of the wet ingredients (oil, honey, vanilla, milk, flaxseed meal) manually. Fold in the rest of the ingredients until fully combined.
Pour into the prepared liners or muffin tin and bake for about 20 minutes (time varies with each oven).
*ALL PURPOSE FLOUR: You can try substituting more white whole wheat flour, but you may need to use less because it's slightly denser.
*LACTOSE FREE MILK: I use lactose free milk because it's sweeter than regular milk with the same amount of sugar. You can use regular milk too but it may be slightly less sweet. You can also use any fat percentage.
*CALORIES: The calories listed are an approximation; the exact number will depend on the brands you use and the size of the muffins.