With protein, fiber, and natural sweetness, this Berry Muffin recipe is a favorite breakfast or snack to share.
– Whole-milk plain yogurt – Banana – Maple syrup – Butter – Eggs – Vanilla extract
– Whole wheat flour – Baking powder and soda – Berries
In a large bowl, stir together the yogurt, banana, maple syrup, eggs, butter, and vanilla. Preheat the oven to 375 degrees F.
Add the flour, baking powder, baking soda, and salt. Coat a 12-cup standard muffin pan with nonstick spray. (Or you can use a mini muffin pan.)
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 ¼ cup batter in each standard-size muffin. (Add a few pieces of fruit on top of each muffin cup with batter to make them individual.)
Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
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.