Heart-Healthy Strawberry Muffins
Indulge guilt-free with our Heart-Healthy Strawberry Muffins, the perfect balance of flavor and nutrition! Crafted with wholesome ingredients like whole wheat flour, rolled oats, and fresh strawberries, these muffins are naturally sweetened with honey or maple syrup and get their moisture from unsweetened applesauce and Greek yogurt for a lighter twist. Infused with a hint of cinnamon, they offer a satisfying, hearty bite without compromising on health. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, a snack, or even dessert, with optional nuts adding a lovely crunch. Plus, they’re packed with fiber and low in saturated fat, making them a delicious choice for a heart-healthy lifestyle! Perfect for meal prep and great for all ages, these muffins are a wholesome treat you’ll love baking again and again.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.33 cups Honey or maple syrup
- 0.5 cups Non-fat plain Greek yogurt
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 1 cups Fresh strawberries, diced
- 0.25 cups Chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the unsweetened applesauce, honey or maple syrup, Greek yogurt, egg, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until the batter is combined; do not overmix.
Fold in the diced strawberries and nuts (if using) until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins as a heart-healthy snack or breakfast option. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 90.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 327 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
