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 additional vitamins so you possibly can fulfill your candy tooth AND gas your physique proper.

I imply, recent fruit and yogurt are already a beautiful deal with on their very own, however toss ’em into some muffin batter, and you’ve got one thing actually particular. These Greek yogurt berry muffins are certainly one of 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 possibly can get pleasure from these muffins heat out of the oven or retailer them in an hermetic container for as much as 4 days. Additionally they freeze rather well, so you possibly can at all times have some readily available, and boy, is it a blessing to have a stash of those muffins able to go!

Greek Yogurt Berry Muffins – Featured Substances

• Recent berries: We used blueberries and raspberries to provide 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 finest right here, so the fruit can shine. This ingredient is essential to creating ultra-moist muffins.
• Eggs: The eggs act as a binding agent and in addition assist give the muffins their mushy and fluffy texture.
• Unsweetened almond milk: You should use any milk of your alternative, however I like the sunshine and nutty taste that almond milk provides to those muffins.
• Coconut oil: This wholesome fats is used as an alternative 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 just a few simple methods to modify up the recipe to match your style buds or what you could have in your pantry.

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

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

Honey: Don’t have honey? No drawback! You should use pure maple syrup or agave nectar as an alternative.

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

The way to Retailer + Freeze

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

You can even freeze these muffins by putting 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