These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
Storage suggestions: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*Greek yogurt note: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
Make it vegan: You can replace the eggs with flax eggs. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients.
Make it dairy free: See vegan buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.