Best 4 Yogurt Honey Health Mini Muffins Recipes

YOGURT HONEY HEALTH MUFFINS

Steps:

• Preheat the oven to 350°F and oil a mini muffin pan.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
• In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
• Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated.
• Take care not to overmix.
• Fill muffin cups two-thirds of the way with batter.
• Bake until golden brown and cooked through, about 20 minutes.

HEALTHY BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
• In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
• Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

YOGURT HONEY HEALTH MINI MUFFINS

Steps:

• Preheat oven to 350°F and grease a mini muffin pan.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
• In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
• Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.
• Fill muffin cups two-thirds of the way with batter.
• Bake for approximately 20 minutes or until golden and cooked through.

LEMON YOGURT HONEY MUFFINS

Steps:

• Preheat oven to 190 degrees celsius.
• Melt butter and honey in saucepan, or microwave.
• Whisk egg, lemon juice, lemon rind and yogurt together.
• Mix dry ingredients, add to wet ingredients.
• Pour into 12 muffin tin, bake for 13-16 minutes.