Fresh strawberries, yogurt, and applesauce make these the most delicously healthy muffins ever! Muffins may seem a healthy choice for breakfast but so many muffins are packed with fat, sugar, and salt that I had to try my hand at baking a muffin that I could eat without guilt!
The food blogging world has revealed to me a world of amazing culinary enthusiasts, writers, photographers, and just plain good people. I’m able to savor homespun regional cooking, artful desserts, and exotic foods from around the world through the lens of the cameras that reflect their unique perspective and from the keystrokes which are the conduit of expression of some truly talented writers.
One sweet, sincere and beautifully written blog that I’ve come across is that of the aptly named, Apples and Anecdotes, where Monet bakes her way through graduate school and we readers would gratefully lick the crumbs from her counter top 🙂 Her rustic breads, homey muffins, and divine desserts have inspired me to stock up on flour and try my hand at baking – that and the fact that the chief baker in my house is soon off to college!
Strawberry Poppy Seed Muffin Recipe
Fresh strawberries, yogurt, and applesauce make these the most deliciously healthy muffins ever!
- 3 cups white whole wheat flour*
- 1 -1/2 Tbsp no sodium baking powder*
- 2 Tbsp poppy seeds
- 8 Tbsp unsalted butter
- 1/4 cup unsweetened applesauce
- 3/4 cup sugar
- 2 large eggs
- 1-1/2 cup plain yogurt
- 1 Tbsp lemon zest
- 1 cup chopped fresh strawberries
Preheat your oven to 375°F and grease or line a 12-tin muffin pan.
Whisk together the flour, baking powder, and poppy seeds and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
Beat in one third of the dry ingredients until just mixed. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Gently fold in chopped berries.
Distribute the muffin dough equally among the tins. Bake until muffins are golden brown, about 25 to 30 minutes. Remove from oven. Let sit for 5 minutes, then, remove from pan.
*I used white whole wheat flour instead of all-purpose to add a little more fiber and replaced regular baking powder with Hain Featherweight No-Sodium Baking Powder to make it low sodium. I also substituted applesauce for some of the butter and sugar in the original recipe.
Recipe adapted from Apples and Anecdotes.
With strawberries, applesauce, yogurt, and the white whole wheat flour these light and tasty muffins are much healthier than a store bought muffins (which are super high in saturated fat, partially hydrogenated oils, sugar, and high fructose corn syrup) and are munchable for breakfast on the go, after school snack, or a bit of sweet following supper.