I am so excited to share this recipe with all of you! For weeks I’ve been on the hunt for a really good, sugar free muffin recipe and could not find anything. I tried a pumpkin recipe, banana nut, blueberry, and apple cinnamon (all of these were okay). All those recipes lacked something, though I’m not sure what. Well, I finally found something I love and so does Reinman! Raspberry Yogurt Muffins! Yum.
I replaced the sugar with honey, the sour cream with Greek yogurt (my new best friend), and did half white, half whole wheat pastry flour (although you could use all white flour if you want).
When I first made these muffins, I used fresh blackberries. This time around I used frozen raspberries. The tartness of the raspberries mixed with the Greek yogurt is a wonderful thing. Plus, I love using frozen fruit. It’s so easy! The Blackberry Muffins were very tasty though, and you can really use whatever berry you want, frozen or fresh.
Blackberry Muffins, anybody?
We love these muffins. If you give them a try, I bet you’ll love them as much as we do. In fact, you’ll probably do what I did and eat like 7 of them. Seriously. (Although they were mini muffins… hehe).
Healthy Raspberry Yogurt Muffins
recipe inspired by The Curvy Carrot
- 1/2 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 T butter, at room temp
- 1/4 cup honey (or 1/2 cup sugar)
- 1/2 tsp almond extract
- 1 egg
- 1/2 cup Greek yogurt
- 1 cup berries (fresh or frozen, raspberries, blackberries, blueberries…whatever your heart desires!)
- 1/4 cup whole wheat pastry flour
- 1/8 cup honey (or 1/4 cup sugar)
- 1/8 tsp cinnamon
- 2 T butter, cubed
- Preheat oven to 325 degrees. Line your muffin pan with paper liners or spray with non-stick spray.
- In a large bowl, whisk your flours, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat your butter, honey, and almond extract on medium speed for a couple of minutes, or until light and fluffy.
- Add egg, and beat again.
- Add in half your Greek yogurt and beat until creamy.
- Using a spatula, mix in half your dry ingredients with the wet ones.
- Then add the remaining yogurt.
- Then add the rest of the dry ingredients and mix until everything is incorporated.
- Add in your berries being careful not too mix too much. You don’t want to break up your berries.
- Divide batter among muffin cups. If you use the mini muffin pan you’ll get about 24 mini muffins. If you use the regular size muffin pan, you’ll get 6-8 muffins.
- In a small bowl, mix your crumb topping together. You’ll get almost a paste, which is fine. Then crumble it on top of the muffins.
- Bake for about 17 minutes for mini muffins, and 25-30 minutes for normal size muffins, or until a toothpick comes out clean.
– the Jilb
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