Muffin Recipes

Greek Yogurt Blueberry Muffins

Ingredients:

1 cup + 1 tbsp all-purpose flour

1 cup rolled oats

2 tsp baking powder

1/4 tsp salt

2 large eggs

1 cup low fat or fat free greek yogurt

1/4 cup agave

1/4 milk

2 tsp vanilla extract

1 cup fresh blueberries

Directions:

Preheat your oven to 350 & spray muffin pan with cooking spray

Combine flour, oats, baking powder, and salt in large bowl

In medium bowl, whisk together the eggs, yogurt, agave, milk, and vanilla

Stir the wet ingredients into the dry ingredients until combined

Fold the blueberries into the batter gently

Divide the batter evenly into muffins cups, filling to the top

Bake for 18-20 minutes, toothpick should come out clean

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Chocolate Zucchini Muffins

Ingredients:

2 C shredded zucchini

1 1/2 C flour

1/2 C unsweetened cocoa powder

1/2 C sugar

1 1/4 tsp baking soda

1/2 tsp salt

1 tbsp cinnamon

1/2 C nonfat greek yogurt

4 egg whites

1/2 C water

1tbsp vanilla

1/4 C mini chocolate chips

Directions:

Combine all dry ingredients in a bowl, and wet ingredients in a separate bowl

Add zucchini to wet ingredients

Combine everything together

Divide into 12 muffins

sprinkle chocolate chips on top

Bake in preheated oven @350 15-20 minutes

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Funfetti Cupcakes

Ingredients:

​1 box of funfetti mix

285 grams nonfat greek yogurt

1 cup of water

Directions:

Mix all ingredients together

Bake in preheated oven @350 for 20-25mins

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Gluten Free Blueberry Muffins

Ingredients:

1 cup gluten free oat flour

1 cup gluten free oats

2 tsp baking powder

1/4 tsp salt

2 large eggs

1 cup low fat or fat free greek yogurt

1/4 cup agave

1/4 milk

2 tsp vanilla extract

1 cup fresh blueberries

Directions:

Preheat your oven to 350 & spray muffin pan with cooking spray

Combine flour, oats, baking powder, and salt in large bowl

In medium bowl, whisk together the eggs, yogurt, agave, milk, and vanilla

Stir the wet ingredients into the dry ingredients until combined

Fold the blueberries into the batter gently

Divide the batter evenly into muffins cups, filling to the top

Bake for 18-20 minutes, toothpick should come out clean