These mini muffins are so easy to make and taste just like regular muffins. I may be using it as my new “go to” muffin base in the future. I whipped up four batches in under an hour!
The best part? Each one is only about 70 calories. Prep work is limited to one bowl and a mixing spoon. Can you tell I’m super excited about this recipe?
Before Thanksgiving, I was attempting to eat a little healthier and exercise more. I got an UP24 by Jawbone to count how many steps I was walking and I was a little shocked that I was averaging less than 2,000 a day.
So, after that, I tried to walk more, but it was nearly impossible to reach the 10,000 steps goal the UP band had set for me. I persuaded Mr. K to take walks with me outside, which allowed me to easily achieve around 7,000-8,000 steps a day. I’ve been pretty good at keeping those numbers up, even during Thanksgiving weekend when I went home. But these last two days it’s been rainy non-stop and I feel like a slug, barely moving.
Hopefully. I can get back into my normal walking routine so I can eat more of these muffins. I didn’t even bother to count how many of these I ate while creating this recipe, especially since it took me several test batches to get the texture and taste I was trying to achieve. I can’t wait to make these again and maybe add some blueberries in them. Look how fluffy they are!
To keep these moist and fluffy, I used Noosa Yoghurt. Have you had it before? It’s an Aussie-style yogurt. I was introduced to Noosa by some readers who recommended that I try their limited edition pumpkin flavor sold at Target. I immediately went out to get it and I loved it! It’s not a low-fat yogurt, but it sure is delicious. I can imagine how good it would be as a frozen yogurt in the summer…
Anyway, just days after I bought the pumpkin yogurt, Noosa contacted me to see if I wanted to try their yogurts and create a recipe. So of course I agreed!
I was given some coupons to get more yogurt. They have a lot of unique ones to choose from like strawberry rhubarb which I’ve had in Europe but rarely see in the US. I ended up getting coconut, strawberry rhubarb and tart cherry. I really like how the fruit yogurts have a fruit puree mixed in. I made the muffins with all three and enjoyed them all, but especially liked the coconut and the tart cherry.
I can’t wait to make these again! I need to load up on more yogurt!
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Mini Eggless Yogurt Muffins
- 6 oz Noosa Yoghurt (see notes)
- 1 cup cake flour (see note)
- 1/4 cup granulated white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp oil
- Preheat oven to 350°F. Line mini muffin paper with liners. In a large bowl, add all ingredients and mix with a large wooden mixing spoon until everything is combined. It shouldn't take too long and you don't want to overmix.
- Scoop batter into muffin pan, about 3/4 full. Bake for about 10 minutes or until the tops begin to turn a light brown and muffins are fully cooked.
- For the yogurt, I recommend tart cherry or coconut. Please note that the smallest container has 8 ounces so you will be using less than one container.
- You may be able to make this recipe with another yogurt but I have not tested it. If you try, make sure you use a full fat, thick-style yogurt. There is a minimal amount of fat in this recipe since it uses the fat from the yogurt.
- Make sure you use cake flour otherwise the texture is not the same.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Disclaimer: As indicated above, I was provided with complimentary vouchers for Noosa Yogurt. All opinions expressed in this post are my own.