Step 1

Preheat oven to 375 degrees F.

Step 2

Spray a muffin tin with cooking spray or line with parchment paper liners.

Step 3

Place chopped strawberries in a bowl and toss gently with ¼ cup all purpose flour. Set aside.

Step 4

Place butter in a large microwave-safe bowl. Microwave on high heat until butter is melted.

Step 5

Add the applesauce, mashed banana or Greek yogurt to the bowl with the butter. Add the pure maple syrup or honey, milk, vanilla and eggs. Whisk until well combined.

Step 6

Add the baking powder, baking soda and salt. Whisk until well combined.

Step 7

Add the white whole wheat flour and ½ cup all purpose flour. Use a rubber spatula or spoon to mix until almost combined. Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.

Step 8

Bake for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then remove them to a wire rack to finish cooling.

Step 9

Muffins can be stored at room temperature for up to 3 days. Place them on top of a paper towel to absorb excess moisture, and seal them in an airtight container. Muffins can be stored in the freezer, wrapped airtight, for up to 2 months.