Honey-Nut Yogurt Muffins
Healthy little muffins that are perfect for a breakfast or snack any time of year
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Servings: 12
Calories:
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 5.3 oz container Siggi’s vanilla yogurt
- 1/2 cup milk of your choice try soy, almond, or oat
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1/4 cup honey
- 1/2 cup canola or grapeseed oil
- 1 cup chopped dried apricots
- 3/4 cup salted shelled pistachios roughly chopped
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray lightly with oil; set aside. In a large bowl, whisk flours, brown sugar, baking powder, baking soda, salt and pumpkin spice; set aside. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil. Gently fold the yogurt mixture into the flour mixture until combined. Fold in the apricots and pistachios.
- Divide the batter evenly among the prepared muffin tins, filling each cup ¾ full. Bake for 16-18 minutes or until lightly browned on top and springy to the touch. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
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