These whole wheat strawberry muffins are made with whole wheat pastry flour, lightly sweetened with coconut sugar, and bursting with fresh strawberries.  You’ll never be able to tell these are actually healthier and free of refined sugars!

Whole Wheat Strawberry Muffins

Josh and I went picking strawberries this weekend and it was actually pretty fun.  The weather hasn’t been all that great lately, but that didn’t put a damper on things.  We made out with almost 7 pounds of strawberries (for only $12!).  I decided to whip up a couple batches of strawberry muffins and I’m really glad that I did.

Whole Wheat Strawberry Muffins

I used whole wheat pastry flour in these muffins, this was actually my first time using it and I’m pretty much in love with the stuff!  It makes baked goods so light and soft, as opposed to regular whole wheat flour which can make them much denser.  I can’t believe I’ve gone 25 years without baking with it!

I also sweetened these muffins with coconut sugar, which has more minerals and a lower glycemic index than regular sugar.  You can feel free to substitute the coconut sugar with regular sugar, but I definitely recommend the coconut sugar if you have any on hand. 

These muffins would be great to eat with breakfast or for a quick snack.  Enjoy!

Whole Wheat Strawberry Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
A delicious light muffin with whole grains, bursting with fresh strawberries, and lightly sweetened. These muffins are free of refined sugars!


Servings: 12 muffins
  • 1 1/2 cups whole wheat pastry flour*
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup oil
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/2 cup unsweetened almond milk*
  • 1/2 tsp vanilla
  • 1 cup strawberries chopped*


  • Preheat oven to 375 degrees. Spray a muffin pan with cooking spray or line with paper liners.
  • In a large bowl, mix together whole wheat pastry flour, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together the oil, coconut sugar, egg, milk, and vanilla until smooth.
  • Combine the wet and dry ingredients, mixing until just fully combined. Fold in the chopped strawberries.
  • Spoon mixture into the muffin cups (about halfway full) and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.


1. Can substitute with all-purpose flour.
2. Or milk of choice.
3. If using frozen strawberries, only allow to thaw for a few minutes then chop and add to batter.
Store in an airtight container and refrigerate for up to 2-3 days. After that I suggest freezing the muffins and microwaving for 30-45 seconds when ready to eat.
Cuisine: American
Course: Breakfast
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Adapted from All Recipes