2 cups flour (I used 1 cup wheat and one cup all purpose)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sugar
3 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup Greek yogurt
2 cups fresh or frozen strawberry’s
Start with the wet ingredients. Crack a room temperature egg in a bowl and stir it up. Add sugar, oil, vanilla, lemon juice, and zest until well combined. Now stir in your last wet ingredient Greek yogurt.
I love using Greek yogurt! Gives so many of my recipes a great flavor. My favorite is to add it to pancakes and banana bread.
Add flour, salt, baking, soda and baking powder to your mixture until well combined.
Last but not least fold in the strawberry’s. I cut my strawberry’s into bite sized pieces so they will fit well in the mini muffin tins. You can use and size muffin tin you like. Mini muffins are a great size for my kids.
Spray muffin tins and add batter. Make sure not to over fill your muffin tins. Batter should just go a little past half way.
Bake at 350 degrees for 20-25 minutes or until tooth pick comes out clean. This recipe yields 4 dozen mini muffins.
Yum! A great healthy snack for the ones you love!