Honey Cardamom Strawberry Muffins

This post is sponsored by Forager Project Cashewmilk Yogurt. I have been provided free product in exchange for my honest opinions. All opinions expressed, as well as the recipe Honey Cardamom Strawberry Muffins, are my own.

Spring is coming! And so is strawberry season! While you can get them year round now, there’s nothing like a fresh, juicy strawberry in season, is there? Not to mention how much cheaper they are! Honey Cardamom Strawberry Muffins is the first thing you’re going to want to make with your strawberries! I promise!

These muffins are perfectly sweet, and the strawberries really shine. I’m mean, after all, they are the star! They keep the muffins really moist, too, allowing us to completely forgo oil or butter!

And who would ever guess yogurt is in this recipe?! Nope. You won’t taste it at all! The yogurt also helps keep the muffins moist, and also serves as an egg substitute. Yogurt + strawberries = egg + oil substitute. Who knew?

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Stack of 3 strawberry muffins with the words "Honey Cardamom Strawberry Muffins" written above

How to Make Honey Cardamom Strawberry Muffins

Start by finding the reddest, freshest strawberries you can. You’ll need a pint. Wash them, and dice them up small. You will end up with about 2 1/4 ot 2 1/2 cups of diced strawberries. Toss them with about 2 tsp of whole wheat flour. Don’t skip this step. It will keep them from sinking to the bottom of your muffins as they bake! Set them aside for now.

Prepare your muffin tin. You will need a 12 muffin tin for this recipe. You can either line the tin with paper cups, or spray the tin with oil.

Now mix the flour and baking powder in a big mixing bowl. Set that aside.

In another large bowl, mix together everything else, except the strawberries.

Now it’s time to mix the dry and wet ingredients together. Stir them just until the ingredients are combined. No over-mixing! But if the batter seems too dry you can add a bit more milk. It will be a thick batter, though.

Fold the strawberries into the batter (fold means to gently mix with big sweeping motions). Drop about 2 large spoonfuls of the batter into each cup. They will be filled almost to the top of the cup.

The muffins are ready to bake! Pop them in your preheated 375 degree F oven for about 25 or 30 minutes. When a toothpick inserted into the middle of a muffin comes out clean, they’re done!

Let the muffins cool in their tin for about 10 minutes and then move them to a wire rack to finish cooling. Good luck letting them cool the rest of the way before devouring every last crumb!

Strawberry muffins on a wire rack with a small bowl of strawberries and Forager Cashewmilk Yogurt in the background

Are These Muffins Heart Healthy?

Honey Cardamom Strawberry Muffins are healthier then typical muffins, and certainly healthier than cupcakes. But let me say, right here and now, that these are treats to be eaten sparingly. I know. But I think we all need a treat once in a while! And why not have one that isn’t completely devoid of nutrition?

I made these muffins heart-healthier by first swapping out refined white flour for whole wheat flour. Sometimes whole wheat flour baked good can be dry, but not these! I remedied that by using yogurt. Not only was that a great oil and egg replacer, but it kept the end product moist and delicious! I used Forager Project Unsweetened Cashewmilk Yogurt. I highly recommend it! Forager Project is making it easier than ever to eat more plants! They know that diets rich in plants have been shown to reduce the risk of developing cardiovascular disease, and can help lower cholesterol, blood pressure, and reduce inflammation. Check out this store locator to find Forager Project products near you!

I opted to use honey in this recipe instead of plain sugar. Honestly, there’s not a lot of nutritional difference between the two. Honey does have a bit more nutrition, but you won’t be eating enough of it to matter. It’s still an added sugar. I chose honey because I like the taste. If you are vegan, or prefer not to use honey for whatever reason, you can use regular sugar or maple syrup. Maple syrup will change the taste of your muffins.

On the other hand, these muffins do have a good bit of vitamin C (because of the strawberries) and 12% of your daily fiber. Not bad for a treat, huh?

Stack of 3 strawberry muffins with one leaning against the stack, and Forager Cashewmilk Yogurt in background

If you make Honey Cardamom Strawberry Muffins, I’d love to hear about it in the comments!

You might also like Cinnamon Cardamom Zucchini Pudding, and Chocolate Covered Strawberry Chia Pudding.

Honey Cardamom Strawberry Muffins

These delicious muffins are made with whole grains, delicious spice, honey, and fresh strawberries for a healthier version of your favorite snack!

Course Bread, Food Gift, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 140 kcal
Author Laura Yautz

Ingredients

  • 2 cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 cup Forager Project Unsweetened Cashewmilk Yogurt
  • ½ cup Honey
  • ½ cup Almond Milk
  • 2 tsp Cardamom
  • 1 ½ tsp Vanilla
  • 1 Pint Fresh Strawberries diced

Instructions

  1. Preheat oven to 370 degrees F.
  2. Prepare muffin tin by lining with muffin cups, or greasing.
  3. In a large bowl, combine flour and baking powder.
  4. In a separate bowl, mix yogurt, honey, cardamom, vanilla, and milk.
  5. Pour into the flour mixture, and mix until just combined. If it seems too dry, add a bit more milk.
  6. Toss the diced strawberries with about 2 teaspoons of flour.
  7. Gently fold strawberries into the batter.
  8. Spoon batter into the muffin cups, filling almost to the top.
  9. Bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  10. Allow the muffins to cool in the pan for about 10 minutes, then remove to a wire cooling rack.
  11. Cool completely before eating, if you can wait that long!

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