Healthy Breakfast Muffins
Ingredients
The batter
-
1½
cups
white whole wheat flour
-
½
cup
granulated sweetener of choice or sugar/brown sugar
-
1½
teaspoons
baking powder
-
½
teaspoon
salt
-
¼
cup
unsweetened almond milk or any milk of choice
-
½
cup
Greek yogurt plain non-fat
-
¼
cup
olive oil
-
2
large
eggs
-
1
teaspoon
vanilla extract
Mix-ins
-
as desired
berries, nuts, chocolate chips, bananas, cranberries, raisins, etc.
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, whisk together the flour, sweetener, baking powder, and salt.
- Add the remaining ingredients to the bowl and mix until a smooth batter forms.
- If using multiple mix-ins, divide the batter into separate bowls and add the mix-ins to each.
- Distribute the batter evenly among the muffin liners.
- Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
139
Total fat
6g
Total carbohydrates
19g
Total protein
4g
Sodium
172mg
Cholesterol
0mg
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