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Strawberry Muffins in a plate
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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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Baking, Christmas Recipes, Dessert, Festival Recipes, Kids Friendly
Cuisine: American
Diet: Vegetarian
Servings: 12 Muffins
Calories: 158kcal


  • bowl
  • Oven


  • 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
  • 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)


  • 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.


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