Strawberry and maple syrup, a match made in heaven!

If you’re from Montreal, strawberry season and maple syrup season are two of the sweetest times of the year (pun intended). I combined the two in this healthy and delicious recipe. So easy to make too!


  • 2 cups whole wheat flour
  • 1 1/2  teaspoon baking powder
  • 1/teaspoon baking soda
  • 1/tablespoon cinnamon
  • 1/cup fresh strawberries
  • 2 large eggs
  • 1/cup regular plain yogurt (not Greek)
  • 1/cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/cup pure maple syrup


  1. Preheat oven to 350 F, and grease a muffin tin.
  2. In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
  3. Dice strawberries and reserve 1/4 cup. Fold in the rest and stir to coat. 
  4. In a separate bowl, whisk together eggs, yogurt, vegetable oil, vanilla, and maple syrup.
  5. Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
  6. Portion batter equally into muffin pan.
  7. Bake 22-25 minutes, or until a toothpick inserted in a muffin comes out dry.
  8. Enjoy once cooled slightly. You can easily refrigerate or freeze leftovers.

These were offered at the last bake sale at Le Fitness Loft and got amazing reviews!

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