Favorite Berry Muffins

Healthy muffins on cooling rack with one cut open.

With protein, fiber, and natural sweetness, this Berry Muffin is a favorite breakfast or snack to share. And it works with fresh or frozen berries so you can use what you. have.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings

Calories 129kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup whole-milk plain yogurt
½ cup mashed very ripe banana (about 1 medium)
¼ cup maple syrup
¼ cup unsalted butter (melted and slightly cooled)
2 eggs (lightly beaten)
2 teaspoons pure vanilla extract
1¼ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup add-ins (such as fresh or frozen blueberries, diced strawberries, chopped banana, shredded carrot, chocolate chips, and/or shredded apple)
1 teaspoon cinnamon OR fresh lemon zest (optional for additional flavor)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Coat a 12-cup standard muffin pan with nonstick spray. (Or you can use a mini muffin pan.)
In a large bowl, stir together the yogurt, banana, maple syrup, eggs, butter, and vanilla.
Add the flour, baking powder, baking soda, and salt.
Gently stir the yogurt mixture into the flour mixture. Stir in any desired add-ins and the cinnamon OR lemon zest if using.
Pour batter into the prepared pan, using about 1/4 cup batter in each standard-size muffin.
Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.

Video

Notes

- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (the squares firm up a bit when they're cold so warming slightly returns them to their softer texture).
  
  You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
  
  To make this dairy-free, use a nondairy yogurt or 3/4 cup nondairy milk. Use a neutral oil like avocado oil or melted coconut oil in place of the butter.
  Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour, adding an extra 2 tablespoons to ensure they bake properly in the middle
  Egg-free: Omit the eggs. Reduce the yogurt to 1/4 cup. Add 1/4 cup milk. Increase the baking soda to 1 teaspoon. Proceed with the recipe.
  
  Banana-free: Omit the banana and use 1 cup yogurt. Consider adding 1/4 cup sugar to make up for the lost sweetness.
- Stir 1 cup fruit into the batter to make a batch with all the same flavor, or add a few pieces of fruit on top of each muffin cup with batter.
  To make as mini muffins, use a 24-cup mini muffin pan and bake for 10-12 minutes.
  Add cinnamon or lemon zest to the batter for additional flavor.
  Use 1 1/2 cups all purpose flour in place of the whole-wheat if desired.

Nutrition