Blackberry Yogurt Muffins (Without any butter!)
I used to eat muffins all day long as a little kid. I liked them because they were basically tiny cakes with fruit, like blueberry or banana…and they were so small and mobile that you could really take them anywhere. (I’d eat them on-the-go or pack them in my lunch bag).
Come to think of it, I can’t remember the last time that I had a muffin. I stay away from them because they’re loaded with tons of sugar and butter and I’ve even heard that they can pack more calories than a slice of cake! I’ve played around with muffin recipes a little but haven’t found one that completely eliminates butter..till now. I’m thrilled to have found one because I can now rekindle my relationship with my long lost breakfast favorite.For the most part, I eat a clean diet and have cheat days every now and then. When I bake cookies and sweets, I give my treats away to my fam or friends because they’ll finish my goodies in a heartbeat. I love to come across recipes that swap out fats for yogurt or applesauce, and flour for whole wheat or coconut flour. It just makes baking (and eating) so much healthier when I can substitute wholesome ingredients.
These muffins don’t have any butter at all (yay!) and the fats here are actually replaced with a combination of yogurt and unsweetened applesauce. They have a bunch of spices like cinnamon, nutmeg and cloves that are reminiscent of a bran muffin, which I like. The blackberries give these muffins enough sweetness that you barely need to add more sugar. I think they’d be really tasty with raspberries too, which is what I’ll use next time. I’m curious to see how this recipe will turn out if I substitute mashed bananas for the yogurt. I’m going to revisit this recipe again soon and let you know how they turn out! Recipe adapted from Food and Wine1 1/4 cups vanilla yogurt 1/4 cup unsweetened applesauce 1/4 cup brown sugar 2 cups whole wheat flour 1 tbsp. baking powder 1/2 tsp. baking soda pinch of salt 2 eggs, room temperature 1 tsp. vanilla extract 1 tsp. cinnamon 1 tsp. cloves 1/2 tsp. nutmeg 1/2 tsp. allspice 1 cup mashed blackberries 1. In a small bowl, mix flour, baking soda, baking powder and spices together. Set aside 2. In separate bowl, whisk together vanilla yogurt and applesauce 3. Add eggs, one at a time, whisking well after each addition 4. Add vanilla 5. Stir in mashed blackberries 6. Slowly incorporate flour mixture and mix just until dry ingredients are moistened (Don’t overmix because this leads to conehead muffins..which then are tough and dry!) 7. Bake at 375 degrees for 12 minutes