Description
Moist and tender muffins made with Greek yogurt, offering a wholesome treat with reduced sweetness.
Ingredients
Scale
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: fruit, nuts, or chocolate chips for mix-ins
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a large bowl, whisk together Greek yogurt, eggs, honey or maple syrup, and vanilla extract until smooth.
- In another bowl, whisk the whole wheat flour, baking powder, baking soda, and salt together.
- Add the dry ingredients to the wet in two additions, folding gently until just combined.
- Fold in your chosen mix-ins.
- Scoop the batter into the muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes, testing with a toothpick for doneness.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg