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Strawberry Yogurt Muffins

Fresh flavors are packed into these light & fluffy strawberry yogurt muffins. Super moist and packed with protein thanks to Greek yogurt. Super easy muffin recipe that
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 258kcal
Author Lyndsey

Ingredients

  • 2 cups gluten free flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup raw cane sugar
  • ½ cup coconut oil
  • 1 cup strawberry puree or 2 cups fresh strawberries, chopped; or 1-10 oz. bag frozen strawberries
  • 1 tablespoon beet powder up to 1 additional tablespoon for more vibrant color
  • ⅓ cup strawberry Greek yogurt
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 425F.  Line a muffin tin with liners.
  • Add sugar and coconut oil to a stand mixer bowl or large bowl.  Mix until well incorporated.
  • Add in the eggs, one at a time until fully incorporated. Add in strawberry puree, yogurt and vanilla extract to the wet ingredients and mix well.
  • Into a medium bowl, add flour, baking soda, beet powder and salt. Stir with a whisk.
  • Add the dry ingredient mix in 3 parts, until just blended.  Stir in mix-ins if using.
  • Line a muffin tin with silicone muffin liners and spray them with coconut oil spray.  Scoop the batter into the liners with a cookie scoop and place in the oven.
  • Bake muffins at 425F for 5 minutes.  Reduce heat to 350F and bake for an additional 20-25 minutes or until a toothpick comes out clean.

Notes

  • Bread Instructions: Make into bread by following instructions through preparation before putting into muffin tins. Spoon batter into a bread pan sprayed with cooking spray. Bake at 350F for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  • Reheat: Eat at room temperature or warm up in the microwave or toaster oven.
  • Storage: Store muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.
  • Freezer: Freeze muffins by storing in an airtight and freezer safe container for up to 3 months in the freezer.

Nutrition

Serving: 1muffin | Calories: 258kcal | Carbohydrates: 39.2g | Protein: 2.9g | Fat: 10g