Fruit & Yogurt Muffins

Fruit and Yogurt Muffins cut in half on a plate with peaches sitting on top of a wooden board and a dish cloth.

Fruit & Yogurt Muffins

These light and fluffy muffins feature Greek yogurt and three types of fruit, making them a healthy breakfast alternative.

Course Breakfast

Cuisine Muffins

Keyword fruit and yogurt muffins, healthy breakfast muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings 12

Baking Temp 350 °F

Calories 200kcal

Equipment

Standard 12-cup muffin pan
Nonstick cooking spray
Large mixing bowl

Ingredients

2 cups self-rising flour
⅓ cup packed brown sugar
1 teaspoon cinnamon
1 cup mashed ripe banana
1 teaspoon vanilla extract
1 large egg
¾ cup nonfat Greek yogurt
¼ cup canola oil
1 cup diced mango and peaches, (fresh or frozen)

Instructions

Preheat oven to 350 °F. Spray 12 cups of muffin pan generously with nonstick spray or line with muffin liners.
In a large mixing bowl, combine flour, brown sugar, and cinnamon.
Make a well in the dry ingredients. Add mashed banana, vanilla, eggs, yogurt and oil to the center. Stir until just combined. Fold in diced fruit.
Spoon mixture into cups of prepared muffin pan. Sprinkle with extra cinnamon.
Bake for 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
Cool in pan for 5 minutes before removing to a cooling rack to cool completely. Store any leftovers in the refrigerator.

Notes

If using frozen fruit, allow to thaw completely before mixing into muffins.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition

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