Greek Yogurt Berry Muffins – Fit Foodie Finds

These Greek Yogurt Berry Muffins are SO fluffy and moist because of our (not so secret) ingredient — Greek yogurt! The protein-packed Greek yogurt creates a delightfully fluffy muffin whereas including some further vitamins so you’ll be able to fulfill your candy tooth AND gasoline your physique proper.

I imply, recent fruit and yogurt are already an exquisite deal with on their very own, however toss ’em into some muffin batter, and you’ve got one thing really particular. These Greek yogurt berry muffins are one in all my favorites for meal prep, on-the-go breakfasts, or only a candy deal with any time of day. 

I additionally love how EASY they’re to make! Simply make your batter, switch to a muffin tin, and bake for 20 minutes. You may take pleasure in these muffins heat out of the oven or retailer them in an hermetic container for as much as 4 days. In addition they freeze very well, so you’ll be able to all the time have some available, and boy, is it a blessing to have a stash of those muffins able to go!

Greek Yogurt Berry Muffins – Featured Elements

• Recent berries: We used blueberries and raspberries to present these Greek yogurt muffins a burst of fruity sweetness in each chunk.
• Honey: The proper pure sweetener for this scrumptious muffin recipe. Honey compliments the recent berries and provides a delicate floral taste.
• Plain Greek yogurt: Taste-free yogurt is greatest right here, so the fruit can shine. This ingredient is vital to creating ultra-moist muffins.
• Eggs: The eggs act as a binding agent and in addition assist give the muffins their smooth and fluffy texture.
• Unsweetened almond milk: You need to use any milk of your selection, however I like the sunshine and nutty taste that almond milk provides to those muffins.
• Coconut oil: This wholesome fats is used as a substitute of butter for a dairy-free possibility. It additionally provides a delicate trace of tropical taste that pairs completely with the berries and honey.

Tasty Ingredient Swaps & Additions

So many issues style good with berries and yogurt—listed below are a couple of simple methods to modify up the recipe to match your style buds or what you have got in your pantry.

Berries: Recent strawberries, blackberries, and even frozen blueberries or raspberries would all be nice swaps for this recipe. Simply you’ll want to thaw them first. Combine and match any means you want!

Eggs: Have an egg allergy? You may substitute flax egg (1 tablespoon floor flaxseed + 3 tablespoons water) for every egg on this recipe.

Honey: Don’t have honey? No drawback! You need to use pure maple syrup or agave nectar as a substitute.

Add-ins: Add in some further texture and taste with chopped nuts, shredded coconut, or our vegan chocolate chips. Lemon juice would even be a stunning addition for a touch of citrusy goodness.

Easy methods to Retailer + Freeze

Retailer leftover muffins in an hermetic container at room temperature for as much as 4 days. 

You may also freeze these muffins by inserting them in a freezer-safe bag or container and storing them for as much as 3 months. When able to eat, merely thaw the muffin at room temperature or microwave for about 30 seconds till heat.

Greek Yogurt Berry Muffins Recipe

These Greek yogurt berry muffins are uber-moist and bursting with fresh berries in every bite! They are perfect for meal prep, on-the-go breakfasts, or just a sweet treat any time of day.

Prep:15 minutes minutes

Cook:20 minutes minutes

Total:35 minutes minutes

Instructions 

• Preheat the oven to 350ºF and spray a silicone muffin mold with cooking spray.* Set aside.

• Combine all of the dry ingredients (including the berries) in a bowl. Mix and set aside.

• Add the honey and Greek yogurt to a large mixing bowl and mix until smooth. Add the eggs, almond milk, and vanilla extract. Mix until combined.

• Next, add the dry ingredients to the wet, along with the melted coconut oil. Mix to combine.

• Fill the muffin liners to the top and bake for 18-20 minutes or until the center of the muffins are cooked.

• Remove them from the oven and let them rest for 2 minutes. Remove the muffins from the pan and allow them to cool on a cooling rack.

Tips & Notes

• The bake time may vary if baking at altitude.
• The batter for these muffins is a bit thick and lumpy.
• A mix of any type of berry can be used for this recipe. Feel free to use frozen berries. Just be sure to thaw them first.
• For this recipe, we recommend using a silicone liner because the amount of honey makes them a bit sticky.

Nutrition facts

Calories: 174kcal Carbohydrates: 33g Protein: 4g Fat: 3g Fiber: 1g Sugar: 19g