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Home » Baking » Muffins

Published: Apr 23, 2015 · Modified: Feb 23, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Strawberry Muffins – Eggless

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Strawberry Muffins are excellent after school snack for the kids and takes less than 30 minutes to bake. These muffins are eggless and mildly sweet.

Strawberry Muffins – Eggless in a plate

I love baking muffins, eating muffins and spreading out muffins. Muffins are one of the best after school snack in which I can sneak in fruits and vegetables (not that I have to, but still do).

My boys love strawberries and be it the season or not, we always buy tons of it. Spring is our favorite because we get to pick our own strawberries, east loads of it and then freeze the rest to make goodies for the next couple of months.

These muffins were very mildly sweet. If you prefer sweeter muffins, increase the sugar by about ¼ cup. I have made it egg less and also used part wheat flour. The texture of the muffin was amazingly soft and crumbly.

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I still think fresh strawberries would work best in the recipe, but if you have loads of frozen berries, go ahead and use them.

Strawberry Muffins in a tray

Preparation time – 5 minutes
Cooking time – about 25 minutes
Difficulty level – easy

Ingredients to make Strawberry Muffins – (makes 12 muffins)

  • All purpose flour – 1 cup
  • Whole wheat flour – ¾ cup
  • Flax seed meal – 2 tbsp
  • Sugar – ½ cup (was very mildly sweet, increase it to ¾ cup if prefer sweeter muffins)
  • Baking powder – 1 ½ tsp
  • Baking soda – ½ tsp
  • Salt – ½ tsp
  • Milk – ¾ cup
  • Yogurt – ¼ cup
  • Vegetable/canola oil – ¼ cup
  • Strawberry (fresh or frozen) – 1 cup (chopped)
Strawberry Muffins served in a tray

Procedure –

  • In a bowl, mix the dry ingredients together. Add the chopped strawberries to the mixture and give it a toss.
  • In a measuring cup, measure out the liquid ingredients and whisk well.
  • Add this to the dry ingredients and mix gently. Do not over mix, just mix until well combined. Add a tablespoon or two of milk more if the mixture appears too dry.
Adding the ingredients and mixing well
  • Preheat oven to 375 F. Prepare a muffin tin by greasing it or placing liners and then greasing it.
  • Fill the prepared tins with the batter until ¾th.
  • Bake in the preheated oven for 20 – 25 minutes or until the toothpick inserted in the center comes out clean. It took me 22 minutes.
Baking the Muffins in a oven
  • Let the Strawberry Muffins cool in the tin for about 5 minutes and then cool completely on a rack.
Eggless  Strawberry Muffins is ready to serve

Similar Muffin Recipes

  • Blueberry Muffins With Cinnamon Crumb Topping
  • Whole Grain Muffin – Butterless And Oilless Recipe
  • Jackfruit Semolina Muffins With Jaggery - Eggless and Butterless
  • Whole Wheat Apple Cranberry Muffins With Streusel Topping

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Strawberry Muffins in a plate

Strawberry Muffins – Eggless

Strawberry Muffins are excellent after school snack for the kids and takes less than 30 minutes to bake. These muffins are eggless and mildly sweet.
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Course: Baking, Christmas Recipes, Dessert, Festival Recipes, Kids Friendly
Cuisine: American
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 158kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Oven

Ingredients

  • 1 cup All purpose flour
  • ¾ cup Whole wheat flour
  • 2 tablespoon Flax seed meal
  • ½ cup Sugar was very mildly sweet, increase it to ¾ cup if prefer sweeter muffins
  • 1½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cup Milk
  • ¼ cup Yogurt
  • ¼ cup Vegetable/canola oil
  • 1 cup Strawberry fresh or frozen (chopped)

Instructions

  • In a bowl, mix the dry ingredients together. Add the chopped strawberries to the mixture and give it a toss.
  • In a measuring cup, measure out the liquid ingredients and whisk well.
  • Add this to the dry ingredients and mix gently. Do not over mix, just mix until well combined. Add a tablespoon or two of milk more if the mixture appears too dry.
  • Preheat oven to 375 F. Prepare a muffin tin by greasing it or placing liners and then greasing it.
  • Fill the prepared tins with the batter until ¾th.
  • Bake in the preheated oven for 20 – 25 minutes or until the toothpick inserted in the center comes out clean. It took me 22 minutes.
  • Let the Strawberry Muffins cool in the tin for about 5 minutes and then cool completely on a rack.

Nutrition

Calories: 158kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 205mg | Potassium: 95mg | Fiber: 2g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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