Best 2 Fruity Whole Wheat Yogurt Muffins Recipes

**Indulge in a Symphony of Flavors: Fruity Whole Wheat Yogurt Muffins**

Embark on a culinary journey with these delightful Fruity Whole Wheat Yogurt Muffins, a harmonious blend of wholesome ingredients and vibrant flavors. These muffins are crafted with the goodness of whole wheat flour, providing a nutty and fiber-rich base. Tangy yogurt adds a moist and tender crumb, while a medley of fresh or frozen fruits, such as blueberries, strawberries, or raspberries, bursts with natural sweetness and a pop of color. A touch of honey lends a subtle sweetness, complemented by a hint of cinnamon and nutmeg for a warm and inviting aroma. These muffins are not only a delectable treat but also a nutritious addition to your breakfast or snack routine. With their wholesome ingredients and irresistible taste, they are sure to become a family favorite.

**Additional Recipes to Delight Your Taste Buds:**

1. **Lemon Blueberry Muffins**: Experience a burst of citrusy freshness with these Lemon Blueberry Muffins. The vibrant combination of lemon zest and juicy blueberries is sure to brighten your day.

2. **Chocolate Chip Zucchini Muffins**: Indulge in a decadent treat with these Chocolate Chip Zucchini Muffins. The moist and tender zucchini bread base is studded with rich chocolate chips, creating a delightful balance of flavors.

3. **Apple Cinnamon Muffins**: Embrace the classic flavors of fall with these Apple Cinnamon Muffins. Sweet and tangy apples are nestled in a warm and cozy cinnamon-spiced batter, resulting in a comforting and nostalgic treat.

4. **Banana Nut Muffins**: Elevate your mornings with these irresistibly moist Banana Nut Muffins. Ripe bananas lend a naturally sweet flavor, while chopped walnuts add a delightful crunch and nutty aroma.

5. **Pumpkin Spice Muffins**: Revel in the taste of autumn with these Pumpkin Spice Muffins. The rich and velvety pumpkin puree is infused with warm spices, creating a comforting and seasonal delight.

Here are our top 2 tried and tested recipes!

FRUITY WHOLE WHEAT YOGURT MUFFINS

Fruity Whole Wheat Yogurt Muffins image

These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.

Provided by Manuela

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup white sugar
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 (8 ounce) container plain yogurt
1 egg
1 teaspoon vanilla extract
4 tablespoons oil
2 cups finely cubed apples (or any other fruit)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Stir together flour, sugar, baking soda and baking powder.
In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
Stir mixtures together just until combined; batter will be very thick.
Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
This helps the leavening process.

WHOLE WHEAT MUFFINS

Whole Wheat Muffins image

Provided by Mark Bittman

Categories easy, quick, appetizer

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup melted unsalted butter, more for greasing tins
2 1/2 cups whole wheat flour, preferably pastry flour
3/4 to 1 cup sugar, depending on sweetness of fruit
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed or puréed banana, sweet potato, apple, zucchini, cooked or canned pumpkin, or other fruits or vegetables
1 egg, beaten
1/2 cup buttermilk

Steps:

Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Use ripe bananas for a sweeter muffin. Overripe bananas are ideal, as they will add extra sweetness and moisture to the muffins.
Mash the bananas thoroughly before adding them to the batter. This will help to ensure that they are evenly distributed throughout the muffins.
If you don't have any yogurt, you can use buttermilk instead. Buttermilk will give the muffins a slightly tangy flavor.
Be sure to grease the muffin tins well before baking. This will help to prevent the muffins from sticking.
Fill the muffin tins about 2/3 full. If you fill them too full, the muffins will overflow and make a mess.
Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These fruity whole wheat yogurt muffins are a delicious and healthy way to start your day. They are packed with fresh fruit, whole wheat flour, and yogurt, and they are low in fat and sugar. These muffins are also easy to make, and they can be customized to your liking. So next time you are looking for a quick and easy breakfast or snack, give these fruity whole wheat yogurt muffins a try.