No Added Sugar Greek Yogurt Blueberry Muffins Recipe
These no added sugar Greek yogurt blueberry muffins are a perfectly moist and fluffy treat naturally sweetened with ripe bananas and packed with juicy blueberries. Made with whole wheat and all-purpose flour, Greek yogurt, and avocado oil, these muffins provide a healthy protein boost making them ideal for breakfast, a snack, or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking, Breakfast, Snack
- Method: Baking
- Cuisine: Vegetarian
- Diet: Diabetic
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
Wet Ingredients:
- 1 cup plain Greek yogurt (full-fat or 2%)
- 2 medium ripe bananas
- 1/2 cup avocado oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
Blueberries:
- 1 1/2 cups fresh blueberries
- 1 tbsp all-purpose flour
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line a muffin tin with 12 muffin liners and lightly spray with non-stick cooking spray to prevent sticking.
- Prepare wet ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the Greek yogurt, avocado oil, eggs, and vanilla extract, then whisk together thoroughly to combine all wet ingredients.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; be careful not to overmix to keep the muffins tender.
- Prepare blueberries: Toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom while baking.
- Fold in blueberries: Gently fold the floured blueberries into the muffin batter, ensuring even distribution throughout.
- Fill muffin liners: Divide the batter evenly among the 12 prepared muffin liners in the tin.
- Bake: Place the muffin tray in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when fully baked.
- Cool and serve: Allow muffins to cool slightly before removing from the tin. Serve warm with butter if desired.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Full-fat or 2% Greek yogurt works best to keep muffins moist and provide protein.
- Tossing blueberries in flour prevents them from sinking during baking.
- Do not overmix the batter to avoid tough muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
