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Ingredients

¾ cup nonfat milk ⅓ cup nonfat cherry yogurt ⅓ cup egg substitute 1 ¾ cups all-purpose flour 1 cup whole wheat flour ¾ cup granular sucralose sweetener (such as Splenda®) 1 tablespoon baking powder 1 teaspoon salt 2 cups chopped strawberries

Nutrition Info

124.3 calories carbohydrate: 25.3 g cholesterol: 0.5 mg fat: 0.7 g fiber: 2.2 g protein: 5 g saturatedFat: 0.1 g servingSize: - sodium: 300.8 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.
Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.
Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes, remove from the pan.

12 muffins

This is an awesome recipe! Quick, super wholesome, and kid-friendly.