Best 3 Whole Wheat Strawberry Muffins Recipes
Indulge in the delightful symphony of flavors and textures with our irresistible whole wheat strawberry muffins. These muffins are not just a treat for your taste buds but also a wholesome choice for your well-being. Crafted with the goodness of whole wheat flour, they offer a delightful balance of sweetness and tanginess from the plump, juicy strawberries. Each bite is a burst of freshness, complemented by the crunch of turbinado sugar sprinkled on top. Our collection of recipes caters to diverse dietary preferences, including gluten-free, dairy-free, and vegan options. Embark on a culinary journey with our classic whole wheat strawberry muffins, gluten-free strawberry muffins for those with gluten sensitivities, dairy-free strawberry muffins for lactose-intolerant individuals, and vegan strawberry muffins for plant-based enthusiasts. With step-by-step instructions, baking tips, and a dash of culinary inspiration, we'll guide you towards creating perfect muffins that will tantalize your senses and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS
A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
Provided by MIMI28
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
- In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
- Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 38.1 g, Cholesterol 31 mg, Fat 5.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 122.4 mg, Sugar 19 g
WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS
I developed this recipe to add more fiber and develop a better diet.
Provided by shauri
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 25.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 245.4 mg, Sugar 11.9 g
WHOLE WHEAT STRAWBERRY MUFFINS
This is an awesome recipe! Quick, super wholesome, and kid-friendly.
Provided by Jenny Harmon
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.
- Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.
- Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 25.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 300.8 mg, Sugar 2.7 g
Tips:
- For the best texture, use a combination of all-purpose and whole wheat flour.
- Be sure to measure your flour correctly. Too much flour will make the muffins dry and dense.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at a high temperature for the first few minutes. This will help them to rise quickly.
- Once the muffins are done baking, let them cool in the pan for a few minutes before transferring them to a wire rack.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These whole wheat strawberry muffins are a delicious and healthy way to start your day. They are packed with fiber, antioxidants, and vitamins, and they are sure to please everyone at your table. With a few simple tips, you can make these muffins perfectly every time. So what are you waiting for? Give them a try today!
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