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How this worksServings: 12
Ingredients
- 2 1/2 cups Simple Truth all-purpose flour
- 1/4 cup cane sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup 2% reduced-fat milk
- 1/2 cup low-fat plain yogurt
- 1/2 cup canola oil
- 1 Simple Truth large brown eggs
For the sweet muffins:
- 1 teaspoon creamy peanut butter per muffin
- 1 teaspoon strawberry fruit spread per muffin
For the savory muffins:
- 1 teaspoon grated zucchini per muffin
- 1 teaspoon shredded cheese per muffin
Instructions
- Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)
- In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
- In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
- Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don’t over mix.
- Divide the batter evenly between the muffin cups. Add the optional mix-ins on top and use a knife, toothpick or small spoon to swirl them into the batter.
- Bake the muffins in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.
Notes
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
- Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
- Instead of oil, you can use applesauce.
I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour. HOW-TO VIDEO:
- Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
- Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
- Instead of oil, you can use applesauce.
I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour. HOW-TO VIDEO:
Nutrition
Serving: 228g | Carbohydrates: 27g | Protein: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 168mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 52IU | Calcium: 41mg | Iron: 1mg
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