Recipe by swirlycinnacakes
You can use non-fat Greek yogurt in this recipe.
Top Review by karen
This is the first 'healthy' muffin that I could honestly give a 5 star rating. I love the fact that it uses all whole wheat flour and no white sugar. The muffins are heavy & dense and don't rise much, and I got 15 small muffins when I filled the tins about 2/3-3/4 full. You can't taste the maple flavor but it adds just the right amount of sweetness. I've made these muffins twice now. One time I used vanilla flavored low-fat yogurt, the 2nd time I used 6 oz of Greek honey yogurt and 2 oz of blueberry yogurt...since I added blueberries. I actually think it was better with the flavored yogurt. I also used regular whole wheat flour and did not sift it. I added my blueberries frozen...not thawed...and they were better the time I used 1 cup than when I stuck to 1/2 cup. If you are looking for a light fluffy muffin, this isn't it. But if you want a healthy muffin that packs flavor, give it a try.
- 1⁄3 cup 2% low-fat milk
- 1 cup plain yogurt
- 1 large egg
- 1⁄2 cup maple syrup
- 2 cups whole wheat flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup berries (optional)
Directions See How It's Made
- Preheat the oven to 375F and lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together milk, yogurt, egg and maple syrup.
- In a medium bowl, stir together whole wheat pastry flour, baking soda, cinnamon and nutmeg.
- Pour into the large bowl and stir wet and dry ingredients together until just combined, mixing in berries at the last minute, if using.
- Distribute batter evenly in 12 muffin cups.
- Bake for 15-18 minutes at 375F, until the muffin springs back when lightly pressed and a tester comes out clean.
- Remove from tin and cool completely on wire rack before serving.