Fruity Whole Wheat Yogurt Muffins
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup white sugar
- 3 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 (8 ounce) container plain yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 4 tablespoons oil
- 2 cups finely cubed apples (or any other fruit)
directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder.
- In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
- Stir mixtures together just until combined; batter will be very thick.
- Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
- Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
- This helps the leavening process.
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Reviews
-
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!
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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!
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Pretty Good muffins. Either I have small muffin pans (they are really old) or this really makes more than 12 muffins, which is great by me. I think you could get away easily with all the flour being w/w pastry flour. Not bad. And very quick to make up. Did it on the spur of the moment. I used plain yogurt and blueberries.
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Tweaks
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i used all whole wheat flour, splenda rather than sugar, and unsweetened applesauce in place of the oil, and eggbeaters rather than egg. the muffins have a very nice texture. i should have added some cinnamon and nutmeg like kasha did as they are somewhat bland. will make again though. i like the idea of using different flavored yogurts. thanks!
RECIPE SUBMITTED BY
Manuela
Milano
I'm an environmental engineering and i love cooking, expecially desserts.
I hope you'll enjoy my recipes althaugh sometimes Italian taste is somhow different from American classic recipes.