Make these healthy strawberry muffins to stock your freezer for quick breakfasts and snacks! This easy recipe can make strawberry banana muffins, strawberry applesauce muffins or strawberry yogurt muffins. Dairy-free and vegan options.
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4.5 from 4 votes

Healthy Strawberry Muffins
One bite of these healthy strawberry muffins and you will agree, these are the BEST! Make these naturally sweetened muffins with applesauce, banana or Greek yogurt and store them in your freezer for busy days!
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 12 muffins
Calories: 163kcal


  • 1 ½ cups chopped fresh strawberries about 10 ounces strawberries
  • ¼ cup all purpose flour
  • 4 tablespoons unsalted butter may substitute coconut oil
  • 1 cup unsweetened applesauce or mashed ripe banana or plain Greek yogurt
  • ½ cup pure maple syrup or honey
  • ¼ cup milk whichever kind you prefer
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white whole wheat flour
  • ½ cup all purpose flour


  • Preheat oven to 375 degrees F.
  • Spray a muffin tin with cooking spray or line with parchment paper liners.
  • Place chopped strawberries in a bowl and toss gently with ¼ cup all purpose flour. Set aside.
  • Place butter in a large microwave-safe bowl. Microwave on high heat until butter is melted.
  • Add the applesauce, mashed banana or Greek yogurt to the bowl with the butter. Add the pure maple syrup or honey, milk, vanilla and eggs. Whisk until well combined.
  • Add the baking powder, baking soda and salt. Whisk until well combined.
  • Add the white whole wheat flour and ½ cup all purpose flour. Use a rubber spatula or spoon to mix until almost combined. Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.
  • Bake for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then remove them to a wire rack to finish cooling.
  • Muffins can be stored at room temperature for up to 3 days. Place them on top of a paper towel to absorb excess moisture, and seal them in an airtight container. Muffins can be stored in the freezer, wrapped airtight, for up to 2 months.


*Please read the tips in the narrative above the recipe for how to make these muffins dairy-free, vegan or gluten-free.
*You may replace the all purpose flour in this recipe with white whole wheat flour for 100% whole wheat muffins.
Nutrition information is for muffins made with unsweetened applesauce, pure maple syrup and whole milk.


Serving: 1muffin | Calories: 163kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 207mg | Fiber: 2g | Sugar: 11g
Nutrition information is only an estimate.
© Kristine's Kitchen