Light, fluffy, and incredibly moist, these whole wheat greek yogurt muffins are made with just a handful of ingredients and can be flavored in so many ways!
¼-1/3cupmaple syrup or honey, depending on your preference for sweetness (see note)
1 ½teaspoonsvanilla extract
1tablespoonlemon zest
Instructions
Preheat oven to 375° Fahrenheit.
In a large bowl, stir together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
Bake for 15-17 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking - milk, yogurt, eggs, maple syrup, and butter
I've provided a range for the maple syrup amount so you can decide how sweet you want the muffins to be. Personally, I've found ⅓ cup to be the sweet spot, but if you want to keep added sugars to a minimum, using just ¼ cup is still delicious! You can also add fruits for additional sweetness.
You can also substitute maple syrup with: one medium overripe banana (will be about ½ cup mashed), ½ cup unsweetened applesauce, or date syrup.
After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined
Do NOT leave out the lemon zest!
Storage:Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly. Freeze for up to 3 months.