Mini Eggless Yogurt Muffins
These mini muffins are so easy to make and taste just like regular muffins. The best part? Each one is only about 70 calories. Plus, the prep work is limited to one bowl and a mixing spoon.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Serving: 1muffin, Calories: 69kcal, Carbohydrates: 12.1g, Protein: 1.4g, Fat: 1.7g, Saturated Fat: 0.5g, Sodium: 85.9mg, Fiber: 0.2g, Sugar: 4.9g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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