Whole Wheat Maple Muffins

READY IN: 30mins
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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375F and lightly grease a 12-cup muffin tin.
  2. In a large bowl, whisk together milk, yogurt, egg and maple syrup.
  3. In a medium bowl, stir together whole wheat pastry flour, baking soda, cinnamon and nutmeg.
  4. Pour into the large bowl and stir wet and dry ingredients together until just combined, mixing in berries at the last minute, if using.
  5. Distribute batter evenly in 12 muffin cups.
  6. Bake for 15-18 minutes at 375F, until the muffin springs back when lightly pressed and a tester comes out clean.
  7. Remove from tin and cool completely on wire rack before serving.

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