Whole Wheat Maple Muffins

"You can use non-fat Greek yogurt in this recipe."
 
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Ready In:
30mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Preheat the oven to 375F and lightly grease a 12-cup muffin tin.
  • In a large bowl, whisk together milk, yogurt, egg and maple syrup.
  • In a medium bowl, stir together whole wheat pastry flour, baking soda, cinnamon and nutmeg.
  • Pour into the large bowl and stir wet and dry ingredients together until just combined, mixing in berries at the last minute, if using.
  • Distribute batter evenly in 12 muffin cups.
  • Bake for 15-18 minutes at 375F, until the muffin springs back when lightly pressed and a tester comes out clean.
  • Remove from tin and cool completely on wire rack before serving.

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Reviews

  1. This is the first 'healthy' muffin that I could honestly give a 5 star rating. I love the fact that it uses all whole wheat flour and no white sugar. The muffins are heavy & dense and don't rise much, and I got 15 small muffins when I filled the tins about 2/3-3/4 full. You can't taste the maple flavor but it adds just the right amount of sweetness. I've made these muffins twice now. One time I used vanilla flavored low-fat yogurt, the 2nd time I used 6 oz of Greek honey yogurt and 2 oz of blueberry yogurt...since I added blueberries. I actually think it was better with the flavored yogurt. I also used regular whole wheat flour and did not sift it. I added my blueberries frozen...not thawed...and they were better the time I used 1 cup than when I stuck to 1/2 cup. If you are looking for a light fluffy muffin, this isn't it. But if you want a healthy muffin that packs flavor, give it a try.
     
  2. This is a pretty good low-fat muffin recipe. They are a little bit dry, but I guess that's a result of their low-fat nature. I used frozen blueberries as recommended by the other reviewer and that worked really well. Also went with skim milk and low fat yogurt. Like the other review, I was also a little disppointed by the lack of much maple flavor, but overall a decent muffin recipe that I would make again. Thanks for posting!
     
  3. I really want to give these 4.5, but when there's doubt, I'll round up (:-)). I was disappointed that there was no discernable maple flavor -- I'd been looking for maple muffins! But I loved the texture and the flavor, and I REALLY loved the fact that these are so low fat, yet still really good. I used whole wheat pastry flour and Greek nonfat yogurt; I also added a half-cup of currants, rather than berries. They ended up tasting like a really first-rate bran muffin (even if there was no bran). I'll definitely make 'em again.
     
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