Whole Wheat Strawberry Muffin

Muffins are always a great breakfast for kids. They are easy to grab and go and are a delicious start to the day.  This recipe is great because it also includes fruit.  Sometimes kids are more likely to try new fruit when it is served in a different way.  These muffins, can be served with fruit and milk, to create a balanced breakfast. Try this recipe sometime this week at your KES Club.


  • 2 cup flour, whole wheat
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon cinnamon
  • 2 1/4 cup strawberries
  • 2 large egg
  • 1/2 cup yogurt, plain
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup, pure


  1. Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
  2. In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
  3. Fold in finely diced strawberries (save 1/4 cup for garnish) and stir to coat.
  4. In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and maple syrup.
  5. Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
  6. Portion batter equally into muffin pan. (You should get 12 over-sized muffins.)
  7. Bake 22-25 minutes, or until muffins are completely set and golden brown.
  8. Cool slightly, and enjoy! Refrigerate leftovers up to 3 days

Image and Recipe sourced from: https://www.superhealthykids.com/recipes/whole-wheat-strawberry-muffins/

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

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