Greek Yogurt Maple Almond Butter Muffins
[Recipe adapted from Siggi’s Icelandic Skyr yogurt]
A high protein, nutrient packed muffin perfect for quick mornings, pre-workout fuel, or a mid-day snack!
Prep Time: 10-15 min.
Total Time: 40 min.
Servings: Makes 12 muffins
INGREDIENTS:
Dry:
½ cup / whole-wheat flour (or oat flour for gluten free)
½ cup / all-purpose flour (or gluten free all-purpose)
¼ cup / flaxseed meal
2 Tbsp. / chia seeds
2 tsp. / baking powder
½ tsp / baking soda
½ tsp / salt
1 tsp. / cinnamon
Wet:
¼ cup / unsweetened almond milk (or any milk of choice)
¾ cup / almond butter
¼ cup / maple syrup*
1 whole / egg
1 tbsp. / pure vanilla extract
¾ cup / Siggi’s plain Greek yogurt (skyr)
Optional Add-Ins:
½ / banana (add slices on top)
¼ cup / dark chocolate chips
DIRECTIONS:
Preheat oven to 400° F. Spray muffin tin with nonstick spray.
In a large mixing bowl, mix together the dry ingredients.
Can sub other whole grain flours (like oat flour).
In a separate bowl, whisk together the wet ingredients.
Can sub applesauce or mashed banana for maple syrup.
Slowly fold in the dry ingredients into the wet ingredients until well combined.
Distribute batter between 12 muffin tins (~3/4 of the way full).
Bake for about 20-25 minutes or until golden brown and toothpick comes out clean when poked.
NUTRITION FACTS (per muffin):
Calories: 190
Total Fat: 10 g | Saturated Fat: 1 g | Carbohydrates: 19 g | Sugars: 7 g | Protein: 7 g | Sodium: 230 mg
