Strawberry Yogurt Mini Muffins for a Sweet, Healthy Treat

These Strawberry Yogurt Mini Muffins are a delicious, healthy treat perfect for breakfast or snacks.

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Prep Time 10

Cook Time 18

Cooling Time 5

Total Time 33

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup Greek Yogurt Consider low-fat yogurt for a lighter version.
1 cup All-Purpose Flour Can swap with whole wheat flour for added fiber.
1/2 cup Granulated Sugar Substitute with honey or a sugar alternative if desired.
1 cup Fresh Strawberries Make sure they are chopped; frozen strawberries can be used if thawed.
1 large Egg Can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for egg-free version.

Equipment

mini muffin pan
Mixing bowl
Whisk
Spatula
spoon or ice cream scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Line a mini muffin pan with paper liners or lightly grease each cup.
In a large mixing bowl, combine Greek yogurt and granulated sugar until smooth.
Crack the egg into the bowl and beat it gently.
Gradually fold in the all-purpose flour until just combined.
Gently fold in the chopped fresh strawberries.
Fill each muffin cup about two-thirds full with the batter.
Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Avoid overmixing to ensure muffins remain light and fluffy. Fresh strawberries yield the best taste, and customize flavors as desired.

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