This low-sugar recipe for Greek Yogurt Whole Wheat Muffins is a hit with both adults and toddlers! Enjoy the muffins on their own or top them with creamy peanut butter for a tasty snack or an easy, on-the-go breakfast.
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/4 cup full-fat Greek yogurt
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup olive oil
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees and line a muffin pan with muffin liners.
- Whisk the flour, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a smaller bowl, combine the Greek yogurt, maple syrup, egg, olive oil and vanilla extract.
- Slowly pour the wet ingredients in to the dry ingredients and use a spoon to gently fold the ingredients together. Do not over-mix. The batter will be very thick (almost like a fluffier cookie dough).
- Spoon batter into muffin cups and make for approximately 15 minutes, until the tops of the muffins are set. Watch the muffins closely, so as not to overbake.
- Allow to cool and enjoy. Store any leftover muffins in an air-tight container for four to five days.
These muffins freeze very well but they also seem to go bad rather quickly when stored in the pantry. I recommend freezing some of the muffins right away if you don’t think you’ll go through all of them within four days and storing all of the remaining muffins in the refrigerator. You can also make a double batch of muffins to prep ahead and freeze a bunch to enjoy in the weeks to come.
The muffins taste wonderful topped with creamy peanut butter, coconut butter or a smear of butter.
- Serving Size: Per Muffin
- Calories: 156 calories
- Sugar: 5g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
Keywords: BREAKFAST RECIPES, DESSERTS/SWEET TREATS, KID FRIENDLY RECIPES, RECIPES, SNACKS, VEGETARIAN RECIPES