How weird! Ingredients. These were so easy and delicious! ★☆ Instagram for the latest updates, recipes and content. (Make sure to use old-fashioned or rolled oats– not quick or steel-cut oats). That was a new one. Then you must bake a batch of these Raspberry Yogurt Muffins. Sure! leave me a comment below. Looking for more nutritious zucchini recipes? running with spoons . Although I did have to use a little more yogurt and a bit of milk to make the consistency of the batter a little more pourable…. I used sour cream instead of yogurt. 45.2 g 15 %. I always freeze them after I bake them, An-Katrien. I wish I had read the other comments about adding a bit more sugar. We sprinkled a little sugar on top and the result was a lovely crunch. The batter was very thick. Increase the protein: Greek yogurt is higher in calories than yogurt, but it’s also higher in protein. If you want to make it with whole wheat flour, you’ll have to adjust the following: Moisture: you’ll have to add more yogurt or possibly some low fat milk or water since whole wheat flour is drier and more dense than regular flour. We changed the heat because 204 degrees Celsius (400 Degrees Fahrenheit) with a fan-forced oven was too hot. I was not one bit dissapointed. I love how moist they are and that they’re not too sweet. The muffins, that is. Nutritional information is automatically calculated per the ingredients list. Can frozen raspberries be used in this recipe. We enjoyed these muffins immensely. I don’t think it was worth the extra calories unless you enjoy experimenting (which I do but I’m really trying to watch my caleries) my children loved them but I may try blueberry or cherry next time when I’m not as concerned about carbs. Incorporate the chocolate chips. It’s very similar to this recipe for Raspberry Yogurt Muffins. Thanks so much for the recipe. Thank you Ron, This is my go to recipe but I tweak it a bit. So feel free to experiment and make baking substitutions. All in all it was a nice tasty muffin and I think next time we might add some white chocolate! Or is that how they are suppose to be ? Measure the oat flour after being blended (not in whole oat form). I was so excited to try this recipe out. Unfortunately I wasted some really good blueberries on it. Oops! Either you had too much yogurt or not enough flour. If you have rolled oats or old-fashioned oats, you’ll be set for this recipe in minutes. Super helpful!! We love this healthy blueberry muffin recipe for breakfast or as a snack! Perhaps people forget that muffins are more of a sweet bread than a cake, so it’s more of a dough than a thin batter… will be making these again, but maybe try different yogurts to change it up once in a while. If you’re looking for a more nutritious muffin without sacrificing flavor — these are just the thing to make! Amazing recipe. https://www.tasteofhome.com/recipes/blueberry-yogurt-muffins I have a slightly stupid question (not the best baker): Do you freeze them before or after you bake them? Hoping they will taste as good as they look! My husband and kids loved them. I am sure when I warm them up again in the over, sans muffin holder, they will crisp up. Another option would be using a no-fat raspberry Greek yogurt, which will give the yogurt muffins a slightly tart taste. I was halfway through scooping the muffins into their holders and I remembered. Participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Try one of these! That’s currently me. I also found the batter was a little bit thick so I did as others mentioned and added more yogurt. Tag me on Instagram at @ChelseasMessyApron or Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. I will definitely keep this recipe as a go-to! Lower the calories: To lower calories and fat, try a no-fat, low sugar raspberry yogurt. In another bowl mix butter, yogurt, brown sugar, bananas, egg and vanilla until creamy. Adding whole raspberries in this healthy raspberry muffins recipe adds so … My oven runs a little hot and I was worried about burning them as per other reviews. Using yogurt makes these healthy raspberry muffins super moist and tasty. Required fields are marked *. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Would I talk about the texture and ingredients of a blueberry muffin? Already in my recipe book collection. I will be making These again for sure! can earn extra bucks every month. Click the Bookmark Icon to Add to Your Favories, Home > Desserts > Healthy Zucchini Muffins. Either individual wrapped or in an airtight container. A recipe I made a few years ago. Helps improve the texture and sweetness. Remember that one? Thanks again! Plus the tanginess of the yogurt could be tempered with the addition of an oil (in my case, orange) or a flavored yogurt (again, orange) as the writer suggested. Very blah and spongey. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey. I’d rather talk about how much I loved watching Seinfeld in the 90’s than tell you how soft and flavourful these muffins are; and I’d prefer it if we could chat about how Tom’s Restaurant is on my list of places to visit when I go to NYC instead of how these muffins are butter/oil-free and naturally sweetened. Sooooo delicious. Lower the sugar: Substitute stevia, monk fruit powder or Swerve Sweetener instead of sugar in this healthy raspberry muffins recipe. I just found this recipe yesterday, and I love the muffins. Substituting ingredients and adding more or less ingredients will change baking times. Healthy Zucchini Muffins are best eaten within 2-3 days. I liked how they do not taste as sweet as other muffins. Using yogurt makes these healthy raspberry muffins super moist and tasty. I ate one hot out of the oven with a little honey butter…. I agree that 400 is too hot and 40 minutes is too long.I made these for a meeting tomorrow morning and the bottoms look burnt inside the liner afterbaking them for 30 minutes. Your email address will not be published. I think they’ll be fine. I added milk gradually to make a batter. Love healthy raspberry muffins? Then level off the top by scraping the backside of a table knife across the top. I need to find a other ripe banana (I had a tiny bit frozen) to make more with the rest of a giant zucchini I got from a neighbor. Your email address will not be published. I highly recommend adding a ripe mashed banana. This recipe is a keeper! I added a half cup of water to it and they were great. I’d love to know if you make this recipe! In a separate bowl, lightly beat the egg just to break it up. That is so funny because I did the same thing! I gad local grown wild huckleberries instead of blueberries.. I’ll use buttermilk instead of yogurt if I have it. This is a great tasting muffin recipe and such a good idea to use yogurt! Naturally sweetened and bursting with blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack. I tried making these muffins solely with oats, and while it still worked, it didn’t work quite as well.I mean, they still tasted amazing, but they looked a little wonky and the texture was a bit off… I would need that to compute the smartpoints for WW. I lowered the temp to about 360 and cooked for about 22 minutes. You could try running it through an online nutritional calculator since David didn’t supply that info. I baked mine at 350, but always do, regardless since high altitude dries everything out….Low and slow is best for my baking. I love hearing from you when you've made one of my recipes! ★☆ I’ll reveal the “why?” soon, but until then, let’s just say I feel like the gang from Seinfeld in “The Muffin Tops” episode. . I am so happy to hear you loved these muffins! My guess is there was something in the yogurt that gave a little yellow and the berries gave a little blue, thus it turned your muffins green. And, as predicted, there was a very strong taste in the final product. Add raspberries and stir until batter is just blended. more details simply search in gooogle: boorfe’s tips monetize your website. I think this recipe could be great with a few little tweaks. Required fields are marked *, Rate this recipe The batter didn’t make 12 even after we added milk! We added half a cup of milk to the mixture which helped with the consistency. Made these today and they’re fantastic! Not because I don’t like them (they’re really good! Someone ate the raspberries right before I made these. ), but because I’m kind of up to my eyeballs in muffins at the moment. . Do you think these would work with GF flour? I’m so happy you loved these Healthy Zucchini Muffins! I can’t understand why as the frozen raspberries had no visible green and I didn’t use blueberries. Facebook, Then you just take them out before you want to eat them and let them thaw for a bit. Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox! ★☆. They came out great! My tweaks were olive oil in place of canola, as that is what I had on hand. =). Thanks for the recipe I thought those muffins were very yummy and I loved that they where not overly sweet! We used a cup of mixed frozen berries instead with good results! January 22, 2016 by Amanda @ .running with spoons. Set aside. I subbed with milk because that’s all I had and added more blueberries than called for because I just had extra I didn’t want rolling around my fridge. They were super yummy on day two sliced from top to bottom and fried in a bit of coconut oil and sampled with peanut butter, maple syrup and jam. I made mine using nonfat greek yogurt, blueberries, orange zest and orange juice. Note: I’ve included substitutions suggestions below to make these healthy raspberry muffins gluten free, sugar free, and dairy free. Although I am not against fat, I do like the idea of these muffins. I’m so glad you liked them, Laurel! Super easy! I made them this morning and they were so yummy. Baking time could still be different, however. Yep. I did sub in 1/4 cup almond flour for 1/4 cup white flour with success. Copyright© 2020. Prettier muffins: If you wish, you can top the raspberry muffins with a little sprinkle of decorative sugar before baking for added sparkle just like they do at the bakery. On the one hand, I feel like I should talk about the details of the actual recipe since I figure people probably want to know a little bit about what they’re making, but on the other hand, I want to talk about pretty much everything but the actual recipe. Others have tried it at 325 degrees for 20 minutes and it’s worked out great. On a Diet® is a registered trademark. I read the comments and tweaked the baking temperature to 370F. I also found the batter to be very thick so I added a bit more yoghurt and that helped. milk, greek yogurt, bananas, berries, dark chocolate chips, oil and 8 more I loved your tip about a bit of flour with the berries. Topped with a cinnamon streusel, they are a perfectly portioned snack! These came out really nicely, but it’s definitely more bread like. Set aside. Bob's Red Mill Bob's Red Mill Gluten Free 1-to-1 Baking Flour. The batter was too thick to start off with. I even had left over batter so made some mini ones for my kids that were beyond edible they were so burnt. Thank you! I cannot wait to make them with other fruits, too. I then added more fruit, because it didn’t seem like there was enough. Updated with new info and pictures. Not sure I will make theses again☹️. Next time I’ll use some cardamom along with the cinnamon, or use a different recipe entirely. All I can think is that you didn’t measure everything accurately.

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