Yogurt Honey Health Mini Muffins
Delight in the wholesome flavors of these Yogurt Honey Health Mini Muffins—a perfect blend of nutrition and taste in bite-sized form! Made with a mix of all-purpose and whole wheat flour, these muffins are naturally sweetened with honey and applesauce, making them a guilt-free treat for breakfast, snacks, or even a healthy dessert. The Greek yogurt adds a creamy tang and keeps them irresistibly moist, while options like grated carrots, zucchini, walnuts, or raisins allow you to customize each batch to your liking. Lightly spiced with cinnamon and ready in just 25 minutes, these mini muffins are a family-friendly, grab-and-go snack that’s as nourishing as it is delicious. Perfect for meal prepping or school lunches, they bring a touch of homemade comfort to your day!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup plain Greek yogurt
- 0.5 cup honey
- 0.25 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup grated carrot or zucchini (optional)
- 0.25 cup chopped walnuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a mini muffin tin with paper liners.
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk the Greek yogurt, honey, and applesauce until smooth.
Add the egg and vanilla extract to the wet ingredients and whisk until fully combined.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick but smooth.
If using, gently fold in the grated carrot or zucchini and the chopped walnuts or raisins.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 9-11 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the mini muffins warm or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 117.9 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1333 mg | 28% | |
*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.
