Healthy Greek Yogurt Muffins – No Refined Sugar!

Looking for a healthy muffin recipe that’s easy to make and packed with flavor? These Greek Yogurt Muffins are naturally sweetened, made with whole wheat flour, and have a soft, fluffy texture.

Why You’ll Love These Healthy Muffins

• No refined sugar – naturally sweetened with honey & raisins.
• High in protein – thanks to Greek yogurt.
• Whole wheat + oats = fiber-rich and filling.

Ingredients for Greek Yogurt Muffins (12 muffins)

• 1 ½ cups whole wheat flour
• ½ cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ cup Greek yogurt or kefir (plain, full-fat or low-fat)
• ¼ cup maple syrup or honey
• ¼ cup coconut oil or melted butter
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk (any type)
• ¾ cup raisins (soaked in warm water for 10 minutes, then drained)

Step-by-Step Instructions

• Preheat oven to 350°F (175°C) and line a muffin tin.
• In a bowl, whisk together flour, oats, baking powder, baking soda, and cinnamon.
• In another bowl, mix Greek yogurt, maple syrup, coconut oil, eggs, vanilla, and milk until smooth.
• Combine the wet and dry ingredients, stirring gently.
• Fold in the raisins (drain them first if they were soaked).
• Divide the batter into muffin cups, filling each about ¾ full.
• Bake for 18-22 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes before removing from the pan.

Substitutions for Greek Yogurt Muffins

• Greek Yogurt: Can replace with kefir or regular yogurt.
• Whole Wheat Flour: Can use all-purpose or a GF blend.
• Raisins: Swap for chocolate chips or dried cranberries.
• Coconut Oil: Use melted butter or olive oil instead.

Benefits of Greek Yogurt Muffins

These Greek Yogurt Muffins aren’t just delicious—they’re packed with health benefits, making them a great choice for breakfast, snacks, or lunchboxes.

 Naturally Sweetened (No Refined Sugar!)

• Sweetened with honey and raisins, these muffins skip processed sugar while still being deliciously sweet.
• Perfect for kids and adults looking for a healthier treat.

 Whole Wheat & Oats = More Fiber

• Made with whole wheat flour and oats for extra fiber, which helps with digestion and keeps energy levels steady.
• Great for a filling breakfast or a healthy snack.

 Soft, Moist, and Kid-Approved

• The combination of Greek yogurt and coconut oil makes these muffins extra soft and fluffy.
• Kids love the natural sweetness of raisins—no need for extra sugar!

 Easy to Make & Freezer-Friendly

• One-bowl recipe = minimal mess and quick prep.
• Make a batch and freeze them for up to 3 months—just reheat and enjoy!

Expert Tips for the Best Greek Yogurt Muffins

• Soak Raisins for Extra Moisture – Soak in warm water (or juice) for 10 minutes to keep them plump.
• Don’t Overmix – Stir just until combined to keep muffins light and fluffy.
• Use Full-Fat Greek Yogurt – Adds richness and moisture; if using low-fat, add a little oil.
• Toss Raisins in Flour – Prevents them from sinking in the batter.
• Fill Muffin Cups ¾ Full – Ensures the perfect dome shape.
• Bake at 350°F (175°C) for 18-22 Minutes – Use the toothpick test for doneness.
• Let Muffins Cool – Rest for 5 minutes in the pan before transferring to a wire rack.
• Store & Freeze – Keep in an airtight container for 3 days or freeze for up to 3 months.

FAQ

Q1. Can I make these Greek yogurt muffins without eggs?

Yes! You can substitute each egg with:

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes)
• ¼ cup unsweetened applesauce
• ¼ cup mashed banana (adds extra sweetness)

Q2. Can I use regular yogurt instead of Greek yogurt?

Yes, but since regular yogurt is thinner, reduce the milk slightly to maintain the right batter consistency.

Q3. Can I make these muffins gluten-free?

Absolutely! Swap the whole wheat flour for:

• A 1:1 gluten-free flour blend
• Oat flour (but muffins may be slightly denser)

Q4. How do I store these muffins?

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keep for up to a week, but let them come to room temp before eating.
• In the freezer: Store in a freezer-safe bag for up to 3 months. Thaw overnight or microwave for 20-30 seconds before eating.

Q5. Can I use a different sweetener instead of honey or maple syrup?

Yes! You can use:

• Coconut sugar (same amount)
• Date syrup
• Mashed banana (reduce the milk slightly)

Q6. Can I use chocolate chips instead of raisins?

Definitely! Swap raisins for chocolate chips, dried cranberries, or chopped nuts for a fun variation.

Q7. Why are my muffins dense or dry?

• Overmixing the batter can make them tough. Stir until just combined.
• Not enough moisture—Make sure you’re using full-fat Greek yogurt and soaking the raisins.
• Overbaking—Check for doneness at 18 minutes with a toothpick.

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