Strawberry Corn Muffins

12 30 146
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Strawberry Corn Muffins
Health Rating


1 tsp Butter, grass fed, unsalted (for preparing pan)
1 tsp Whole wheat pastry flour (for dusting pan)
1 cup Whole wheat pastry flour
1 cup Cornmeal (yellow)
1/4 cup Coconut sugar
1 tsp Baking soda
1 pinch Kosher salt
1 cup Greek yogurt, plain, 2% M.F.
2 tbsp Coconut oil
2 large egg Egg
1 tsp Vanilla extract, pure
1 cup whole Strawberries (diced small)


Preheat oven to 375┬░ F. Coat a 12-cup muffin pan with butter to prevent sticking or use muffin liners.

In a medium bowl, combine 1 cup of whole wheat pastry flour, cornmeal, sugar, baking soda and salt.

In a large bowl, whisk together yogurt, coconut oil, eggs and vanilla. Stir in the dry ingredients until just combined.

In a small bowl, toss strawberries with remaining tablespoon of flour. Add to the batter, folding the fruit in gently to combine.

Pour batter into the muffin pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts

Per Portion

Calories 146
Calories from fat 40
Calories from saturated fat 25.0
Total Fat 4.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 34 mg
Sodium 145 mg
Potassium 104 mg
Total Carbohydrate 21.3 g
Dietary Fiber 2.5 g
Sugars 5.6 g
Protein 4.8 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.0
Milk Alternative 0.1

Energy sources