Breakfast

Strawberry Muffins with Cream Cheese Frosting

Celebrating the season of strawberries these better for you muffins have less calories and fat than your typical store bought muffins!

Serves: 8 (Serving= 1 muffin)

Ingredients

Muffins:

  • Non-stick cooking spray
  • ½ cup white whole wheat flour (use gluten free flour blend for GF version)
  • ½ cup all-purpose flour (use gluten free flour blend for GF version)
  • 3 Tablespoons Truvia® Baking Blend
  • 1 teaspoon baking powder
  • 5 Tablespoons strawberry non-fat Greek yogurt
  • 3 Tablespoons non-fat milk
  • 1 egg
  • ½ teaspoon almond extract
  • 1 Tablespoon Smart Balance®, melted
  • ½ cup chopped strawberries

Frosting:

  • 3 ounces reduced fat cream cheese, room temperature
  • 1 Tablespoon sugar free strawberry preserves
  • ¼ cup powdered sugar

Directions

  1. Preheat oven to 325ºF.  Spray or muffin pan with non-stick spray.
  2. In a medium bowl, mix together flour, Truvia® Baking Blend, and baking powder. Set aside.
  3. In a small bowl, whisk together the yogurt, milk, egg, almond extract, and Smart Balance®. Slowly mix wet ingredients into dry- just until fully combined. Fold in strawberries.  Do NOT over-mix.
  4. Spoon the batter into the muffin tins about 2/3 full. 
  5. Bake 20 minutes or until lightly browned.  Toothpick should come out clean. 
  6. To prepare frosting, mix all ingredients together in a shallow bowl. Stir until no clumps of sugar or cream cheese remain. Frost muffins with a knife once cooled.