If you are even the slightest bit interested in eating healthy then you would know the struggle it is to find a balance between healthy desserts that taste good and ones that taste like cardboard! I’d like to think that over the past few years I have found some good recipes that covers both the “being healthy” and the “tasting good” categories – without too many cardboard disasters!
This recipe is one that comes under both those categories with a little bit of an “ish”. They definitely are not the HEALTHIEST of muffins but they are a lot healthier then most and they are definitely delicious!
These came about when I was having a girlfriend over for coffee and morning tea and wanted to make something sweet and healthy for us to nibble, after some research i found Amys recipe but found i was missing some ingredients and made a few modifications and viola! I have these delicious amazing muffins!
My husbands only complaint was that they would taste better with chocolate! 😉 well maybe next time honey!
Now with all that said and done, lets jump into the muffins!
2 cups (240g) white whole wheat flour
2 tsp baking powder
¼ tsp salt
1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
2 large eggs, room temperature
1 tbsp (15mL) vanilla extract
½ cup (120g) plain nonfat Greek yogurt
2 tbsp (30mL) honey
4-6 Tbsp Brown Sugar
1/2 cup (180mL) nonfat milk
1 Punnet fresh blueberries
Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray – I decided to also line my trays with muffin liners!.
In a medium bowl, whisk together the flour, baking powder, brown sugar and salt.
In a separate bowl, whisk together the butter, eggs, and vanilla.
Stir in the Greek yogurt, mixing until no large lumps remain.
Mix in the honey until smooth
Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
Gently fold in blueberries.
Divide the batter between the prepared muffin cups (now this makes 12 LARGE muffins but would easily make 16 smaller muffins depending on your preference)
Bake at 350°F (176°c) for 19-22 minutes or until the tops are firm to the touch. (20minutes was perfect for me)
Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.
Now these muffins are moist, delicious and ever so satisfying! They also keep about 4 days in an airtight container in the fridge (as if they last that long in my household!)
If you want to see me prepare the muffins I also filmed a video process for my youtube channel here.
Thank you so much for stopping by & let me know if you try these muffins yourself!
Love Always Jess