Blue…er…Strawberry muffins, revisited

Ever since the first day that I made Smitten Kitchen’s “Perfect Blueberry Muffins”, the breakfast goods have been a favorite lazy morning treat in our household.  Unfortunately, this recipe uses a copious amount of sour cream, butter, and sugar, and I decided to revisit its nutritional content while attempting to maintain its delicious sustenance and flavor. After a vote from the fam, I believe that I succeeded.

Welcome to the breakfast table…drum roll please…Whole Wheat Strawberry Muffins (there were no blueberries in our house when I made them, so I opted for strawberries). With whole wheat flour, greek yogurt, applesauce, and coconut oil, these muffins go beyond health nut standards, and they lose no quality in taste whatsoever.

Occasionally, the full fat, melt-in-your-mouth delicacy of the perfect blueberry muffin is needed. However, for most busy mornings, before a workout, or for a light snack, this more healthful version will exceed your growling stomach’s expectations.

Whole Wheat Strawberry Muffins

  • 3 tbsp coconut oil
  • 2 tbsp applesauce
  • 1/3 cup raw, granulated sugar
  • 1 large egg
  • 3/4 cup yogurt (greek will maintain the thick consistency of the dough)
  • 1/2 tsp grated lemon zest
  • 1 1/2 cups whole wheat pastry flour (*Note: if you don’t have pastry flour, I suggest using 1 cup whole wheat flour and 1/2 cup white flour to ensure that the muffins will rise properly and not be too dense)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh strawberries, sliced thin

1. Preheat oven to 375 degrees. Line a muffin tin with 10 paper liners, or use nonstick spray or olive oil to coat muffin cups.

2. Beat coconut oil, applesauce, and sugar in mixer on high for 1 minute. Add egg and beat well, then add yogurt and lemon zest.

3. Combine flour, baking soda, baking powder, and salt in a separate bowl and mix with a whisk.

4. Add wet ingredients to dry ingredients and stir by hand until just incorporated.

5. Slice strawberries in half or quarters, depending on size of the strawberry and how large you want the fruit to be in your muffins. Fold into the batter.

6. Use a spoon or ice cream scoop to fill the muffin cups, almost completely full. Bake for 25 to 30 minutes, or until an inserted knife comes out clean or the tops turn golden brown. Baking with applesauce may extend the cooking time a bit.

Due to the lower fat content in these muffins, they are best to be eaten within two days of being made, or frozen, to prevent drying out. They freeze very well and taste perfect after a 20 second defrost in the microwave.

Next time, I am going to try roasting the strawberries in a balsamic glaze, as seen on White on Rice Couple’s post.



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