Instructions
Step 1.
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
Step2.
- Whisk 1 cup whole-wheat flour, 1 cup all-purpose flour, ½ cup almond flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl until combined.
Step 3.
- In a large bowl, whisk 1¼ cups yogurt, ½ cup applesauce, 7 tablespoons sugar, 2 eggs, 1½ teaspoons lemon zest, and 1 teaspoon vanilla until combined.
- Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in 1 cup strawberries until evenly distributed.
Step 4.
- Spoon the batter into the prepared muffin cups, about ⅓ cup each (#12 scoop). Top the muffins with the remaining ½ cup strawberries, pressing lightly to adhere. Sprinkle the tops with the remaining 1 tablespoon of sugar.
Step 5.
- Bake for 5 minutes. Without removing the muffins from the oven, reduce the oven temperature to 350°F. Continue baking until puffed, golden, and a wooden pick inserted in the center comes out clean, 16 to 17 more minutes.
- Cool in the pan for 5 minutes; transfer to a wire rack. Serve warm or at room temperature.