Whole Grain Strawberry Yogurt Breakfast Muffins

image-2Strawberry’s were on sale at my local grocery store. Before I could even think about what I was going to do with 3 flats of strawberry’s, I had purchased them, and was on my way home.

The thing with strawberry’s is that they really don’t last that long, even in the refrigerator. I’m lucky if I get 4 days with them in the fridge before they start to turn bad. I hate when they go to waste, so I decided to do some baking.

I found this great recipe for strawberry muffins. I used whole grain flour instead of white wheat flour, and added a strawberry on top for decoration. I also doubled batched the recipe so I could put some in the freezer. I think this recipe would would great with any fruit (apple, blueberries etc.) I particularly liked the fact that the recipe only used 1/2 cup of sugar and 1/4 cup of oil, because sometimes I don’t like to use splenda to reduce the sugar content. It’s nice to use the real thing every once and awhile.

Pair your muffin with some low fat cheese for a great mid-morning snack.

Hope you enjoy

Original recipe from Alida’s Kitchen.

Strawberry Yogurt Muffins
Yields 12 muffins

1 1/2 cups white whole wheat flour *I used Whole Grain Flour
1/2 cup sugar (or you could use splenda)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs, lightly beaten
1/4 cup nonfat plain yogurt
1/4 cup oil
2 teaspoons vanilla
1 1/2 cups strawberries, chopped

  1. Preheat oven to 350 degrees.  Line or grease 12 muffin cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Set aside.
  3. In a separate bowl, combine eggs, yogurt, oil and vanilla until blended.  Add to flour mixture and gently mix until combined (Be careful not to over mix).  Gently fold in strawberries.
  4. Divide batter evenly between muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let muffins cool in pan for 5 minutes.  Transfer muffins to wire rack and let cool completely.
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About alittlenutrition

Susan is passionate about teaching others how to achieve optimal health and wellness by taking the confusion out of nutrition and promoting fun ways to stay active. Susan has been a certified fitness instructor for over 8 years and enjoys teaching yoga, pilates, and fitball classes at Elite Fitness and Dance. However, her main interest in nutrition has led her in the direction of becoming a registered dietitian. Susan completed her undergrad in Human Nutritional Science at the University of Manitoba and has recently completed her dietetic internship with the Winnipeg Regional Health Authority. Currently she is now combining her fitness skills with her nutrition knowledge and offering comprehensive nutritional and lifestyle coaching. Prior to becoming a dietitian, Susan worked as a sales executive for a variety of paint manufactures for over 10 years. She created innovative sales initiatives and marketing programs for corporate and independent retails stores. Now with her knowledge of nutrition and her business experience, she helps restaurants and food service operations create healthier meals options for their customers. Susan is highly involved in community health promotion, as she has been appointed to sit on the Recreation and Wellness Commission of Niverville and the Chair person for the South Eastman RHA District Health Advisory Council Western division. She is the co-founder of former the Niverville Active Living and she has put on many community health promotion activities such as: * Lose It For Life - Weight loss / Lifestyle Transformation program * Family Fitness Month…Win A Will Contest * Niverville Fair ~ Smoothie Booth * Community Cholesterol Reduction Challenge * Cooking On A Budget * Couch Potato Race She is a member of the College of Dietitians of Manitoba, Dietitians of Canada, Manitoba Fitness Council and the Canadian Obesity Network. In her spare time, Susan enjoys cooking for her family, gardening, photography and being physically active outdoors with her husband and friends.
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3 Responses to Whole Grain Strawberry Yogurt Breakfast Muffins

  1. I’m going to try these, they look delicious. Thanks for sharing.

  2. Love Strawberry!! Should try this and its a nice idea to use Strawberry with yogurt. Thanks for shearing this 🙂

  3. These were delicious, Susan. I made them yesterday (in mini muffin size – cooked for 13 mins) and they reminded me of my childhood. I froze most of them because with the fruit and yoghurt I feared they would mould quickly.

    They are really yummy, will definitely make again (maybe even with different fruit depending on the season).

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