Fruity Whole Wheat Yogurt Muffins
Start your morning right with these delightful Fruity Whole Wheat Yogurt Muffins, a wholesome treat packed with flavor and nutrition! Made with heart-healthy whole wheat flour, these muffins achieve a tender, moist texture thanks to protein-rich Greek yogurt and a touch of honey for natural sweetness. Bursting with vibrant mixed fruits like blueberries, raspberries, or diced strawberries, every bite delivers a burst of fresh, tangy flavor. Warm cinnamon adds a cozy spice, while vanilla extract enhances the sweetness without overpowering the fruity goodness. Quick to prepare in just 15 minutes and baked to perfection in under 25, these muffins are an irresistible choice for breakfast, brunch, or an on-the-go snack. Perfect for health-conscious bakers and busy mornings, these muffins are as nutritious as they are delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 large Eggs
- 1 cup Greek yogurt (plain or vanilla)
- 0.5 cup Honey
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Mixed fresh fruits (such as blueberries, raspberries, or diced strawberries)
Directions
Step 1
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the muffin cups.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Step 3
In another bowl, beat the eggs lightly and then mix in the Greek yogurt, honey, vegetable oil, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula, being careful not to overmix the batter.
Step 5
Gently fold in the mixed fresh fruits, ensuring they are evenly distributed throughout the batter.
Step 6
Scoop the batter evenly into the prepared muffin cups, filling each one about 3/4 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1130.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2122.9 |
| Total Fat 68.5g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 380.0mg | 0% |
| Sodium 2360.1mg | 0% |
| Total Carbohydrate 329.7g | 0% |
| Dietary Fiber 40.0g | 0% |
| Total Sugars 136.3g | |
| Protein 63.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 393.7mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1905.9mg | 0% |
Source of Calories