I wanted to make some low sugar muffins for Liam. Just something quick and easy for in the mornings or on the go. I found this recipe and Liam approves!
Greek Yogurt Whole Wheat Muffins
Makes about 24 muffins
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/4 cup non-fat plain Greek yogurt (the recipe I found calls for full-fat but I only had non-fat and they still turned out great)
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with muffin liners
- Whisk the flour, baking soda, slat, cinnamon, and nutmeg together in a large bowl. In a smaller bowl, combine the Greek yogurt, maple syrup, egg, olive oil, and vanilla extract.
- Slowly pourt the wet ingredients in to the dry ingredients and use a spoon to gently fold the ingredients together. Do no over-mix. The batter will be very thick (almost like fluffier cookie dough).
- Spoon the batter into the muffin cups and make for approximately 15 mintues, until the tops of the muffins are set. Watch the muffins closely, so as not to overbake.
- Allow to cool and enjoy. Can be enjoyed topped with creamy peanut butter, coconut butter, or a smear of butter.
STORAGE SUGGESTIONS: Store any leftover muffins in an air-tight container for four to five days. These muffins freeze well but they also seem to go bad rather quickly when stored in the pantry. I recommend freezing some of the muffins right away if you don’t think you’ll go through all of them within four days and storing all of the remaining muffins in the refrigerator.
Note: This recipe was adapted from Peanut Butter Fingers