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!
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Recipe Information
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)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the muffin cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs lightly and then mix in the Greek yogurt, honey, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula, being careful not to overmix the batter.
Gently fold in the mixed fresh fruits, ensuring they are evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin cups, filling each one about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 136.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 394 mg | 30% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
