Reese Family Recipes

Yogurt Muffins

Name: Yogurt Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 servings
Ingredients: 1 ¾ cups whole wheat pastry flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon sea salt; ½ teaspoon cinnamon; 2 large eggs (at room temperature); 1 cup plain full fat Greek yogurt (at room temperature); ¼ cup coconut oil (melted); ½ cup maple syrup (at room temperature); ¼ cup unsweetened almond milk (at room temperature); 1 teaspoon vanilla extract; 1 cup chopped apples (plus more for topping); 1 cup chocolate chips (plus more for topping); 1 cup chopped strawberries (patted dry, plus more for topping); 1 cup blueberries (plus more for topping)

12 servings

porsjoner

10 minutes

aktiv tid

28 minutes

total tid

Start matlaging

Ingredienser

1 ¾ cups whole wheat pastry flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

½ teaspoon cinnamon

2 large eggs (at room temperature)

1 cup plain full fat Greek yogurt (at room temperature)

¼ cup coconut oil (melted)

½ cup maple syrup (at room temperature)

¼ cup unsweetened almond milk (at room temperature)

1 teaspoon vanilla extract

1 cup chopped apples (plus more for topping)

1 cup chocolate chips (plus more for topping)

1 cup chopped strawberries (patted dry, plus more for topping)

1 cup blueberries (plus more for topping)

Fremgangsmåte

Prep

Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.

Combine dry ingredients

In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.

Whisk together wet ingredients

In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.

Mix to combine

Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It's okay if there are a few streaks of flour left.

Add mix-ins

Fold in mix-ins of choice, then evenly divide the batter into the prepared muffin tins. If you want to make a variety of flavors, divide the mixture evenly and add the appropriate amount of mix-ins. To make all four varieties, divide the mixture into quarters and add ¼ cup of each mix-in to each quarter of the batter.

Bake for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Cool

Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.

Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

Næringsinnhold

Porsjonsstørrelse

1 muffin with no mix-ins

Kalorier

161 kcal

Totalt fett

7 g

Mettet fett

5 g

Umettet fett

1 g

Transfett

Kolesterol

34 mg

Natrium

181 mg

Totalt karbohydrater

22 g

Kostfiber

2 g

Totalt sukker

9 g

Protein

4 g