No Sugar Greek Yogurt Muffins

No Sugar Greek Yogurt Muffins

These No Sugar Greek Yogurt Muffins are fluffy, moist, and delicious, perfect for a healthy snack or breakfast without the guilt.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup Greek yogurt (plain, unsweetened) This adds moisture and protein.
2 large eggs Bind the ingredients and add richness.
1 teaspoon vanilla extract Enhances flavor.

Dry Ingredients

1 cup all-purpose flour Main structure for the muffins.
1 teaspoon baking powder Helps muffins rise.
1/2 teaspoon baking soda Adds leavening.
1/4 teaspoon salt Balances flavors.
1/2 teaspoon cinnamon (optional) For added warmth and spice.

Sweetener and Add-ins

1/4 cup honey or maple syrup (optional) For sweetness if desired.
1/2 cup add-ins like blueberries or chocolate chips (optional) Customize your muffins.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
In a large bowl, combine the Greek yogurt and eggs, and whisk until smooth. Stir in the vanilla extract.
In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon, if using.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix!
If using, fold in the honey or maple syrup and any add-ins like blueberries or chocolate chips.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for about 2 months. To reheat, microwave for 20-30 seconds or let thaw at room temperature.