This is an awesome recipe! Quick, super wholesome, and kid-friendly.

Jenny Harmon


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.

  • Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.

  • Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.

  • Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.

Cook's Note:

You can use egg whites instead of egg substitute, and any other sugar-free sweetener instead of Splenda(R).

Nutrition Facts

124 calories; 0.7 g total fat; 1 mg cholesterol; 301 mg sodium. 25.3 g carbohydrates; 5 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0