Description
These healthy whole wheat muffins are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup Greek yogurt (plain, non-fat or low-fat)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/4 cup coconut oil or unsalted butter, melted
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, or grease with cooking spray.
- In a large mixing bowl, combine Greek yogurt, honey (or maple syrup), melted coconut oil (or butter), eggs, and vanilla extract. Whisk until smooth and well blended.
- In a separate bowl, mix together whole wheat flour and baking powder until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; a few lumps are okay.
- Evenly distribute the batter among the muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg