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A kids, pink plate full of healthy strawberry muffins, some with a strawberry cream cheese, drizzle, and a side of strawberries, with a pink napkin on a white countertop.

Get the recipe: Healthy Moist Strawberry Muffins (made in 25 minutes)

5 stars (5 ratings)
Light and fluffy, naturally sweetened, and packed with juicy strawberries, these Healthy Strawberry Muffins take just a few minutes of prep to make. They're freezer friendly and perfect for busy mornings or school lunches.
Yield: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Course: Breakfast
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Ingredients 

Strawberry Muffins

  • 1 3/4 cups white whole wheat flour, (see notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup pure maple syrup, honey (babies over 1) or agave nectar
  • 1/3 cup melted butter or oil such as olive oil, avocado oil, vegetable oil or coconut oil
  • 1/3 cup milk, regular or plain plant-based
  • 1/3 cup plain whole milk yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup strawberries, chopped

Strawberry Cream Cheese Drizzle

  • 1/4 cup full-fat cream cheese
  • 3 tbsp pure maple syrup
  • 3 tbsp milk, regular or plant-based
  • 3 tbsp freeze-dried strawberries, crushed

Instructions 

  • Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
  • Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
    Clear glass mixing bowl with dry ingredients sitting on a white countertop.
  • Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, yogurt ,and vanilla extract and mix until smooth.
    A clear mixing bowl with a wet ingredients for strawberry muffins on a white countertop.
  • Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    Clear bowl sitting on the white counter with muffin batter mix together.
  • Add Strawberries: Gently add the strawberries to the muffin batter and then fold them into the batter.
    A clear bowl sitting on a white toner with strawberry muffin batter.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
    A blue muffin tin full with strawberry muffin batter against a white background.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    Cooked strawberry muffins in a blue muffin tin on a white background.
  • Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and milk and whisk until creamy and smooth. Add in the crushed freeze-fried strawberries, and stir. Set aside.
    Small white bowl, full of cream cheese, strawberry icing on a white countertop.
  • Eat: Let cool to the touch, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!
    A hand holding a strawberry muffin with cream cheese, strawberry dressing over a pink kids plate, full of strawberry muffins on a white countertop.

Notes

Age: 9-12+ months - use all maple syrup and omit the sugar. 
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.

Equipment

dark gray 12 count muffin pan
Muffin Pan
Silicone Muffin Cups
Stackable Glass Bowl Set
Measuring Cups

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