Lime Yogurt Muffins
16
Servings
11
Ingredients
4
Comments
Zesty and delicious these Lime Yogurt Muffins make for a flavorful and spunky summer breakfast treat that the whole family will enjoy.
16
Servings
11
Ingredients
4
Comments
Ingredients
- ½ cups Honey
- 1 tablespoon zest Lime
- 1 ¾ cups Flour, White Whole Wheat
- 1 teaspoon Baking Powder
- ¾ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 individual Egg
- 1 cup Yogurt, Plain
- ½ cups Applesauce
- ½ teaspoons Vanilla Extract
- 1 tablespoon juice Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Measure out the honey into your mixing bowl. Add in the zest and mix.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Measure out the honey into your mixing bowl. Add in the zest and mix.
- In another bowl, add the flour, baking powder, baking soda and salt. Mix thoroughly.
- Beat the egg lightly in the honey/lime zest bowl.
- Add yogurt, applesauce, vanilla and lime juice. Whisk to mix everything together.
- Add the dry ingredients into the wet ingredients and mix gently using a wooden spoon. Mix only until you don’t see the flour anymore.
- Fill the muffin cups two-thirds full using an ice cream scoop or 1/4 cup measure to measure out the batter.
- Bake at 400 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
Nutrition Facts
- Servings Per Recipe
- 16 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 100
- Total Fat
- 1g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 14mg
- Sodium
- 135mg
- Total Carbohydrates
- 22g
- Fiber
- 2g
- Sugar
- 10g
- Protein
- 3g
- WW Freestyle
- 3
4 Comments
Join the discussionI made these yesterday and they are the best muffins EVER!! My husband and kids loved them, too. The only change I made was substituting oil for the applesauce. Thanks for the great recipe.
They look delicious! Any chance I could substitute gluten free flour?
Yes you certainly can. I would suggest adding 1/2 tsp of xantham gum if you are using an all purpose GF flour blend.
We use Bob’s Red Mill 1 to 1 and there is no need to add anything. It’s a great product and our customers give us great feedback. One note of caution: One cup of all purpose flour weighs 4.25 oz, but Bob’s 1 to 1 weighs 6 oz per cup, so use 10.5 OZ of Bob’s in this recipe. The volume will be the same.