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Strawberry Lemonade Muffins

Naturally sweetened to brighten any summer morning.

Strawberry Lemonade Muffins Photo
Yield: 18 muffins; 1 per serving


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup old fashioned oats
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 Tbsp honey
  • 1 egg
  • 1/4 cup Mott's natural applesauce
  • 2 Tbsp lemon juice
  • zest of 1 lemon
  • 1 tsp vanilla extract
  • 6 oz. strawberry banana Chobani Greek yogurt
  • 1 cup Driscoll's strawberries, chopped


  1. Preheat oven to 350 degrees F. Place paper liners in muffin pan.
  2. Mix oats and yogurt and set aside (this will soften the oats).
  3. In a large bowl, combine flours, baking soda, and baking powder.
  4. In another bowl, beat the egg and mix in the honey, applesauce, lemon juice, zest and vanilla extract. Then add the yogurt/oat mixture.
  5. Add wet ingredients to dry, stirring just until moistened.
  6. Gently fold in strawberries.
  7. Fill muffin cups 2/3 full with batter. Bake 20-25 minutes, or until toothpick inserted comes out clean. Let cool a few minutes before removing to wire rack to completely cool.

strawberry lemonade muffins nutrition label

*Source: Yummly

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