Step 1
Preheat the oven to 350F

Step 2
Lightly oil a standard muffin tin and set aside.

Step 3
In a medium sized bowl stir together the flour, salt, baking powder, baking soda and spices.

Step 4
In a large bowl whisk together the yogurt, sugar, honey, eggs and vanilla. Add the dry ingredients and stir with a wooden spoon until well incorporated. Gently stir in the wheat bran until incorporated. Add the strawberries and stir until evenly distributed.

Step 5
Scoop the batter into the muffin cups (using a 2 1/4 inch ice cream scoop) and bake for 22-27 minutes, or until the tops are lightly browned and a toothpick comes out clean. Allow to cool for 5 minutes before removing from the tin and enjoying.

Notes

*Store muffins in an airtight container on the counter for 3 days or store in freezer bags for 6 months.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.