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    You are in: Home / Recipes / Fruity Whole Wheat Yogurt Muffins Recipe
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    Fruity Whole Wheat Yogurt Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Manuela's Note:

    These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F (175 degrees C).
    2. 2
      Grease 12 muffin cups or line with paper muffin liners.
    3. 3
      Stir together flour, sugar, baking soda and baking powder.
    4. 4
      In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
    5. 5
      Stir mixtures together just until combined; batter will be very thick.
    6. 6
      Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
    7. 7
      Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
    8. 8
      This helps the leavening process.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on September 12, 2003


      These were really good and I don't think people would suspect the whole wheat flour in them, or the lack of fat. I made them even lighter with 2 egg whites instead of the egg, and applesauce to replace the oil. I did add some cinnamon and some nutmeg for extra taste, as I was using the apples and apple sauce. The recipe made 16 muffins for me. I will try again with different fruit combos. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2002


      These are absolutely the best muffins that I have ever tasted! I made them with peaches, using peach yogurt, strawberries & strawberry yogurt, and can't wait to try blueberries! Only one other comment, I had to cook them about 10 min. longer than specified. Could just be my oven though!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009


      This does indeed make a batch of very moist muffins, but as other reviewers have stated, they are bland w/o additional seasoning. I add 1 1/2 tsp. pumpkin pie spice, 1 tsp. orange peel, and 1 tsp. each vanilla and maple flavorings regardless of the type of fruit I use. I've noticed that the muffins don't peel away from the papers as easily when I reduce the oil. So far I've made these with pears and also a banana-nut version. Next time I will make blueberry muffins and try to sub applesauce for the oil. Great way to use up yogurt that may be a couple days past its expiration, but still good to bake with. Oh, and my husband likes them, too!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Fruity Whole Wheat Yogurt Muffins

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 175.2
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.2 g
    Cholesterol 20.2 mg
    Sodium 148.2 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 2.0 g
    Sugars 11.5 g
    Protein 3.7 g

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