Wednesday, April 8, 2015

Strawberry Yogurt Muffins {Egg-free}

I did a little experimenting... and came up with these.  We really liked them and will for sure be having them again.  I may try them with other types of fruit, like raspberries or maybe peaches.  Enjoy!

Strawberry Yogurt Muffins

1 c flour
1 c whole wheat flour
¼ c oatmeal, blended (old fashion oats)
1½ c plain yogurt (I used Greek)
1 c sugar
1½ t baking powder
1 t baking soda
¾ c oil
1 t vanilla
1½ c fresh strawberries, diced
1-2 T flour

Preheat oven to 350o

Wash the strawberries; pat dry using a towel.  Set aside.  Measure ¼ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Combine flours with blended oats to ensure even mixing.  Set aside.  With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Gradually, add the flour mixture, until well combined.  Dust the strawberries with 1 or 2 Tablespoons of flour, add to the batter and fold.  Line the muffin tin with liners and spoon in the batter.  Bake for about 22-23 minutes or until a toothpick inserted comes out clean.  Cool for 5-10 minutes in the pan and then cool completely on a wire rack.

Makes 18 muffins


  1. Loving all your food ideas for my little egg allergy girl. Keep up the great work.

    1. Thanks so much! Glad it has been helpful to you.

  2. I would like to pin this😊

    1. Up on the right side of my page there is a red box that says "Follow Me On Pinterest". You will find this pin and many others there. :)