Strawberry Yogurt Muffins (Edit recipe)

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These many strawberry yogurt muffins may be small, but they’re mighty and nutrients. They’re packed with protein, fruit, and all the good stuff. you will see below that I did use a pancake mix for this recipe because I think it produces the fluffiest muffin muffins. Plus, the pancake mix that we used add extra protein to the muffins which is always a win.

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PREP TIME

10 minutes

COOK TIME

15 minutes to 18 minutes

INGREDIENTS

9

Serves: 24

Ingredients

2 cups Frozen Strawberries
2 whole Eggs
0.5 cup Plain Greek Yogurt
1.33 cup Pancake Mix, Kodiak Cakes
0.333 cup Oat Flour
0.333 cup Coconut Sugar, Or Cane Sugar
1 tsp Baking Powder
1 tsp Vanilla Extract
1 tsp Red Food Coloring, Dye free

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°.
In a blender, add your strawberries, eggs, and yogurt. Blend until it becomes smoothie like. Pour into your mixing bowl.
Add all of your other ingredients and whisk together until the batter is formed.
Pour into a mini muffin pan. Place the pan in the oven.
Bake for 15 to 18 minutes.
Enjoy!

Notes

You can substitute the pancake mix for all purpose flour.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	57
Fat:	0 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	54 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.