Healthy Honey Yogurt Muffins

This recipe was adapted from Chef Ann Cooper from Green Market Baking Book by Laura C. Martin. I made quite a few changes to these including the addition of cinnamon, because I love cinnamon and I think that it makes everything better! I hope that you enjoy them.  IMG_7025
Healthy Honey Yogurt Muffins
*Yields ~12 muffins


  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 4 1/2 teaspoons sugar
  • 2 tablespoons rolled oats
  • dried cranberries*
  • dried blueberries*
  • 1 tablespoon unsalted sunflower seeds
  • 1 tablespoon toasted bran
  • 1/2 cup nonfat yogurt
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 4 ounces unsalted butter, melted
  • 2 eggs
  • 1/4 cup apple juice


Preheat oven to 350°F and grease a muffin pan or use liners.

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and sugar. Add the oats, cranberries, blueberries, sunflower seeds, and bran. Mix to combine.

In another bowl combine the yogurt, honey, vanilla, butter, eggs and apple juice. Stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to combine, just until all ingredients are incorporated. Take care not to overmix.

Fill muffin cups two-thirds of the way with batter. Bake for approximately 20 minutes or until golden and cooked through.



*I did not use specific amounts of the dried cranberries or dried blueberries. The original recipe called for 1 tablespoon, but I didn’t feel like that was enough. I put roughly a handful of each in. You can also substitute for any other kind of dried fruit that you like.

Haylie tried them and......
Haylie tried them and……
she liked them!
she liked them!

9 thoughts on “Healthy Honey Yogurt Muffins

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