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 Wine